Gap Food-03: We need to identify the methods, technologies, and requirements that will deliver a food system that provides adequate safety, nutrition, and acceptability for proposed long-duration Design Reference Mission operations. (Previous title: AFT4)
This Gap was split into the following Gaps:
FN-101: Determine the nutritional requirements that would support optimal physiological and psychological performance and prevent disease during different phases of an exploration mission: outbound weightless journey, in-flight EVA, surface operations and return weightless journey, during and after the mission.
FN-102: Determine what techniques, technologies, or processes can be used to extend the stability of nutrients in spaceflight food (examples of areas that could be investigated include bulk components for 3D printing or cooking) (HRP, with exception of 3D printing which is STMD)
FN-204: Evaluate quality metrics (baseline and stability of taste, texture, color, rancidity, hardness, etc.), in prepackaged food and fresh-grown crops.
FN-201: Human palatability – Determine if there are sensory changes due to physiological changes in the crew
FN-103: Identify fresh-grown food as an alternate source for nutrients known to degrade in spaceflight food
FN-301: Microbiology of packaged food (includes issues such as insects in bulk foods)
FN-603: Novel food Production/Preparation Infrastructure - Develop in-flight and planetary surface new/novel food production/preparation infrastructure ; evaluate their impact on dietary intake and nutritional status in an analog and/or flight environment.
FN-203: Prevent menu fatigue by providing optimal variety and strategies to manage limited variety.
FN-202: Product Palatability -Determine if there are sensory changes due to changes in the food products (pre-packaged or fresh-grown).

Split Rationale
No rationale available.