Space food is specially prepared and processed for astronauts to consume in space. Early space foods included bite-sized cubes and freeze-dried powders but were nonappetizing and difficult to rehydrate. Later missions included more appealing options like shrimp cocktail and chicken. Astronauts' diets must provide sufficient calories, vitamins, and minerals for health in space's environment where bone and muscle loss can occur. Food is packaged for long shelf life and easy consumption in microgravity using techniques like freeze drying, thermal processing, irradiation, and natural/ambient options. Strict procedures ensure nutritional needs are met and waste is properly disposed.

1. Presented by:- Sumit Bansal

2.  Space food are food products, especially
created and processed for consumption by
astronauts in outer space. Ex:- Tortillas,
Chocolate pudding, Chicken stew,
Brownies, etc.
Ref:- www.spaceflight.gov/living/spaceflight

3.  Comonaut Yuri
A.Gagarin was
the one to eat
and drink during
his one orbit of
earth in 1961.
Ref:-http://haco.jsc.nasa.gov/biomedical/nutrition

4.  Project Mercury(1959-1963)- Bite sized
cubes,freeze dried powders,tubes of semi
liquids,etc.
 Foods were nonappetizing
 Difficulty in rehydrating freeze dried foods
 Gemini Mission(1963-1965)- Shrimp
cocktail,chicken
and vegetables,apple juice,etc.
 Tubes were abondened
Ref:- www.nasa.gov

6.  Apollo Program(1968-1975)
 First one to have hot water for rehydrating foods
 Also,the first to use “spoon bowl”,plastic container
that could be opened
 Skylab(1973-1974)
 Foot holds were there
 72 different food items
 Also had freezer and refrigerator
Ref:-www.nasa.gov

8. Rehydratable foods
Thermostablised food
Irradiated food
Natural foods and Condiments
Ref:- www.spaceflight.nasa.gov

9.  They are prepared by removing water from
the food.
 Mostly used freeze drying tech and for liquid
drying,spray drying may be used.
 Lighter and smaller for transport.
 Water as a product of fuel cells is added to
food for reconstitution.
 Ex:- soup,macroni,scrambled eggs,etc.
Ref:-Lane,L.W. and Shoeller,D.A.(2000): History of nutrition & space

11.  Foods which are heat processed prior to
space flight to remove harmful bacteria.
 Heat treatment given upto sterilisation temp.
 Stored in flexible retort packages or
aluminium cans.
 Foods like tomato,tuna fish,eggplant,etc are
eaten directly from packages.
 Shelf life may be 2 to 3 yrs.
Ref:- www.spaceflight.nasa.gov

12.  Foods which are treated with ionising
radiations,called Irradiated foods.
 Ionising radiations are shorter
wavelengths,capable of damaging spoilage
causing m.o
 It is a cold process.
 During irradiation,the energy waves affect
unwanted m.o but are not retained in food.
 Only meat as irradiated pdt is available to
astronauts.
Ref:-www.nasa.gov

13.  Foods such as nuts,cookies,
chocolates,granola bars fruits and veg,etc are
natural foods.
 Donot require warming before eating.
 Condiments such as salt and pepper are
used.
 Salt dissolved in water and pepper stored in
oil.
 Ketchup and mayonnaise are also used.
Ref:- www.nasa.gov

15.  Determined by the National Research Council
formula for basic energy expenditure(BEE).
 For women, BEE = 655+(9.6)(W)+(1.7)(H) –
(4.7)(A)
 For men, BEE = 66+(13.7)(W)+(5)(H) –
(6.8)(A)
 Where W = wt in kg, H = height in cm, A = age
in years
Ref:- Bourland, C.(1999). “The development of food systems for space

16.  Based on commonality to everyday eating.
 Based on the use of frozen,refrigerated and
ambient foods.
 Astronauts will choose 28 days flight menus about
120 days prelaunch.
 Menus are analysed for nutritional content by the
shuttle dietician.
 Finalised and provided to the FEPC in Houston
for 3 months.
 FEPC processes , packages and stows food in
shuttle lockers and and sends it to KSC.
Ref:- www.spaceflight.nasa.gov

17.  During meal , meal tray is used to hold food
containers.
 Tray can be attached to an astronaut’s lap by a
strap.
 This tray helps astronaut to choose from several
foods at once.
 Contents of one container must be completely
consumed before opening another.
 Tray hold food packages in places.
 Astronauts use knife , fork , spoon & scissors
during meal.
 After meal , containers are discarded.
 And food trays are cleaned at the hygiene station.
Ref:- www.nasa.gov

19. For astronauts For humans
 Astronauts need to maintain
their health by getting
enough calories , vit &
minerals.
 The nutrients astronauts
need in space are the same
ones all people need but
differ in amount.
 Intake of fluid – 2000ml/day
 Intake of sodium – less than
2500mg/day
 Intake of calcium – 1000 to
1200mg/day
 Intake of iron – 10mg/day
 Intake of fluid – 6000ml/day
 Intake of sodium –
3000mg/day
 intake of calcium –
2500mg/day
 Intake of iron – 8mg/day for
men & 18mg/day for women
Ref:- Lane, H.W, Smith. (2000) “Nutrition in space”

20.  Findings showed that vit in tortillas & salmon
decreased significantly.
 Broccoli au gratin had 15% to 20% decrease
in folic acid and vit K & vit C.
 Even multivitamin supplement like riboflavin
and vitC were all decreased.
 Reasons :-
 Harmful radiations from space.
 Vibrations inside space shuttle.
Ref:- same as previous

21.  Reason for changes :- Weightlessness &
space environment.
 Changes :-
 Bone:-
1. Bone loss ,especially in flights longer than
30 days.
2. Excretion of calcium in urine and risk of
forming kidney stones.
Ref:- http://haco.jsc.nasa.gov

22.  Muscle :-
1. Small losses about 1% to 5% of body
mass.
2. Specially in legs.
3. Due to loss of body water and adipose
tissue.
 Blood :-
1. Decrease in RBCs about 10% bcz newly
synthesised cells are destroyed.
2. Destruction leads to release of iron which
gets stored in body.

23.  These are the foods used when flight time is
extended or if on board failure.
 These are of two types :-
 Safe haven food
 EVA food
Ref:- By Bourland(2009). “Astronauts cook book”

24.  Safe haven food :-
 Provided to sustain crewmembers for 22
days.
 Will provide atleast 2000 calories per person.
 Stored at ambient temp.
 Thermostablized entrees , fruits , IMF ,
dehydrated food & beverages are used.
 Shelf life about 2yr.
 EVA food :-
 Consisting of food and drink for 8 hr.
 Provide 500 calories.
Ref:- same as previous

25.  Do’s
 Provide a variety of nutritious items.
 Ensure foods are safe.
 Develop extended shelf life products.
 Pack plenty of Tortillas.
 Don’ts
 Donot forget to bring the condiments.
 Donot scatter crumbs.
 Donot send up soda or other carbonated
beverages.
Ref:- www.spaceflight.nasa.gov

26.  Earlier for Apollo & Skylab missions , a laminate
of polyethylene, mylar, aclar was used.
 Then came injection molded dishes with a flexible
lid were used for Rehydratable food for several
yrs.
 Now used :-
 Rehydratable food package is made from flexible
bowl and lid with a septum adapter.
 Thermostablized foods are available in aluminium
or bimetallic cans, plastic cups or flexible retort
pouches.
Ref:- www.interpack.com

27.  Irradiated food are packaged in flexible
pouches.
 Natural foods are packaged in clear,
flexible pouches that are cut with scissors.
 Condiments like salt & pepper are
contained in polyethylene dropper bottles.

28.  There are three categories :-
A. Functional foods
B. Foods from farming within space flight
C. Worms and bugs
Ref:- by Bourland, (2009), “Astronauts cook book”

29.  Foods with positive health properties and
specifically designed to be rich in ingrdients
with functional properties.
 There characterstics are :-
 High antioxidants activity.
 High in water.
 Slow energy release.
 High in fibre content.
 Low in sodium.
 Ex :- nutritionally enhanced tortillas
Ref:- www.nasa.gov

30.  Crops grown in space would not only
supplement a healthy diet, but also remove
toxic carbon dioxide from the air inside their
spacecraft and create life sustaining oxygen.
 Scientists are investigating how light, temp,
carbon dioxide & gravity affects plant’s
growth.
 NASA is doing research in growing plants in
hydroponics.
Ref:- www.nasa.gov

31.  Research on tomatoes showed that space
exposed tomatoes were even tastier, juicier
and sweeter.
 When plants were grown in hypergravity, it
was found that composition of seeds
altered and tend to taste diff.

32.  Silkworm act as very nutritious food.
 Plants grown in flight are fed to these
silkworms.
 170 silkworms per day are provided to
astronauts for protein , fibre , vit & minerals.
Ref:- www.nasa.gov

33.  Bugs reproduce rapidly.
 So, small farms could produce steady stream
of food.
 Also convert inedible into edible like mulberry
leaves , wood waste etc.
 Ex :- bittles , termites.
Ref:- www.nasa.gov

34.  Microgravity can favourably affect the growth
of Jatropha curcas plant cells.
 It produces high quality oil that can act as
alternative source of energy.
Ref:- www.nasa.gov