Gap FN-202: Product Palatability -Determine if there are sensory changes due to changes in the food products (pre-packaged or fresh-grown).
Last Published:  07/30/21 01:05:31 PM (Central)
Responsible Element: Human Health Countermeasures (HHC)
Status: Open
Description
Present State Of Knowledge:
Formulation, processing, packaging, and storage all impact the quality and shelf life of food products. The current solutions provide a 1-3 year shelf life, depending on the individual food. Foods for exploration missions are expected to need at least a 5 year shelf life, but solutions to achieve this shelf life have not yet been identified. The effect of ingredient interactions and food matrices on quality stability in the food system is unique, and solutions need to be confirmed for individual foods.

Research Approach:
Evaluate and understand formulation, processing, packaging, and storage that could contribute to quality stability in the food products 
Target for Closure
Knowledge about, and potential mitigation strategies for, changes to food product palatability.
Mappings
Risk Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
You are here! Gap FN-202: Product Palatability -Determine if there are sensory changes due to changes in the food products (pre-packaged or fresh-grown).

Multi-Disciplinary Research Plans

Documentation:
No Documentation Available