Gap 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)
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 nutrition 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 need to be identified. The effect of ingredient interactions and food matrices on nutrient stability in the food system is unique, and solutions need to be confirmed for individual foods. 

Research Approach: 
Identification and development of novel food formulations, food matrices, food preservation processes, packaging, and storage solutions that would support extended stability of essential nutrients up to 5-7 years
.
Target for Closure
Viable solutions for maintaining nutrient stability in spaceflight foods.
Mappings
Risk Risk of Performance Decrement and Crew Illness Due to Inadequate Food and Nutrition
You are here! Gap 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)
Planned-Funded

Multi-Disciplinary Research Plans

Documentation:
No Documentation Available