Gastronauts: Groundbreaking eating experiences for a new generation of space travel

06 Mar 2020 --- For the new space race, astronauts and space tourists will want to eat better than the corned beef sandwiches, applesauce and high-calorie cubes of protein, fat and sugar consumed by astronauts in the 1960s. This is the conclusion set out by a research team at the University of Sussex, UK, which aims to design nutritious, tasty and ergonomic eating experiences for future “astro-tourism.” The scientists further explore the potential applicability of their findings in elevating earthbound F&B NPD.

“We have aimed to capitalize on recent technological advances around digital fabrication, 3D food printing technology and virtual and augmented reality to enable the design and integration of multisensory eating experiences,” Carlos Velasco, Associate Professor at the BI Norwegian Business School, tells FoodIngredientsFirst.

When asked how these novel concepts may be applied to F&B innovation on Earth, Velasco explains, “We believe that our concepts may be used for immersive eating experiences and remote dining, but also to develop food experience solutions for populations with specific sensory, emotional, social and functional needs, such as the elderly.”

Flavor Journey 3D Printer concept by the University of Sussex research team.“We're currently in the process of looking at implementing and further developing our concepts on Earth, so that we can potentially evaluate them both with astronauts, but perhaps also with other groups that may undergo similar sensory, emotional, social and functional challenges, such as Arctic and Antarctic expeditions or submarine expeditions,” he adds.

Since the early days of space exploration, space programs have spurred on a range of innovation around space food systems, such as the microwave ovens or ready meals, which might never have been developed otherwise. “The innovations of space food technology could become the everyday eating experiences for the world in the not too distant future,” notes Velasco.

“Given the increasing possibilities of short and long-term space travel to the Moon and Mars, it is essential not only to design nutritious foods but also to make eating an enjoyable experience,” adds Professor Marianna Obrist, Head of the Sussex Computer Human Interaction (SCHI) Laboratory at the University of Sussex.

“To date, most research on space food design has emphasized the functional and nutritional aspects of food. There have been no systematic studies that focus on the human experience of eating in space,” she explains.

3D printed food for space travel.Spacefaring meals take flight
The University of Sussex paper develops three design concepts that integrate and tackle the functional, sensorial, emotional, social, and environmental/atmospheric aspects of eating experiences in space:

Spice Bomb Mixing – An “emotional” cleanser combating the diminished flavor perception in space caused by stuffiness in the nose. As solid spices and ingredients are not commonly used in space food because of the risk of them floating away, the team proposes a “mixing pod” that would dissolve into the food after being injected into the meal, imparting flavor and texture.

Flavor Journey 3D Printer – An astronaut or tourist could order a flavor profile from family, friends or chefs, which would be recreated through a food printer within the space shuttle. Potentially an astronaut could enjoy a “bar” that integrates several courses in one print.

Earth Memory Bites – Small bites that contain distinct flavors representing different regions, cultures or specific experiences and then embedded in a specific dining environment through projection mapping and VR for a shared dining experience with friends and family. Music, visual projections, atmospheric light, temperature and humidity could all be used to recreate distinctive Earth atmospheres.

The paper discusses how different lighting and sonic (e.g., high pitch tunes) conditions can modulate how people experience and enjoy different food and drinks. In addition, it details how to bring in “elements of surprise, semantic instability and ambiguity that can help incite moments of wonder” from space diners who will have to ward off feelings of boredom and homesickness on flights lasting up to 14 months.

These ideas were developed following an online survey of what potential “astro-tourists” would want from their eating experience. They have been refined following feedback from experts with experience working within governmental space agencies and private space companies.

Ergonomic concept for space food.Bringing it back to Earth
Elevating eating experiences through expanding the dimensions of flavor, texture and sound remains a central focus of existing product formulation across the earthbound F&B landscape. Recently, flavor house Givaudan launched a multisensorial virtual reality tool for citrus beverage applications. In addition, “Tapping into Texture,” has been crowned by Innova Market Insights as a top trend inspiring innovative concepts across 2020.

In related developments, Döhler has leveraged the trend in its Multisensory Experiences, which also merges key aspects of plant-based nutrition, naturalness and sugar reduction. Meanwhile, the International Organization for Standardization (ISO) revised its guidelines for the first time to require the recording and assessment of restaurant soundscapes.

By Benjamin Ferrer

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