Task Improvement of Shelf Life for Space Food Through Hurdle Approach
Last Published:  07/30/21 01:05:34 PM (Central)
Short Title: Hurdle Study
Responsible HRP Element: Human Health Countermeasures
Collaborating Org(s):
Funding Status: Active - Currently funded and in progress
Procurement Mechanism(s):
Directed
Aims:
Determine how reduced storage temperatures (-80C, -20C, 4C) and alternative processing and packaging impact the quality and nutrient concentrations of space food over a 5-7 year shelf life period as compared to the quality and nutrient concentrations of space food produced under traditional methods and stored at ambient temperature (21C).

This task will contribute to gap closure by informing shelf life under optimized vs. current conditions for groupings of food, and by providing stowage concepts, recommendations, and associated mass/volume requirements.
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