The Advanced Food Technology
(AFT) project is part of the Space Human Factors and
Habitability (SHFH) element of the Human Research
Program (HRP). The ultimate goal of AFT is to develop
and deliver technologies for human centered spacecraft
that will support crews on missions to the moon, Mars,
and beyond.
AFT is responsible for developing
food systems for space vehicles and long duration
missions that use a combination of extended shelf
life stored foods and raw food products produced from
higher plants or bulk raw commodities. AFT research
addresses nutritional, psychological, safety, and
acceptability requirements, while minimizing mass,
volume, power, waste and trace gas emissions. In doing
so, the AFT must address different mission scenarios
that present challenges beyond conventional knowledge
concerning food.
The goals of the AFT are
to:
Develop a stored food system that is nutritious,
palatable and provides a sufficient variety of foods
to support significant crew activities on a mission
of at least 3 years duration. Foods should maintain
safety, acceptability, and nutrition for the entire
shelf life of 3 - 5 years. Shelf life extension
may be attained through new food preservation methods
and/or packaging.
Develop new packaging technologies to minimize
waste from packaged food.
Develop handling procedures for minimally processed
vegetable crops.
Develop equipment to process crops in reduced
gravity that are highly automated, highly reliable,
safe, and minimize crew time, power, water, mass,
and volume.
Develop recipes, galley operations, and galley
equipment for extended surface missions.
Current activities of the
AFT are concentrating on near term needs in order
to augment the Shuttle and ISS food system while working
towards an advanced food system. Activities include:
Shelf life testing of thermally processed foods.
Identification and testing of packaging materials
with high barrier properties and low mass and volume.
Investigation of emerging preservation technologies
that wil provide extended shelf life food items
with improved nutrition and acceptability.
