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Or, rather, I was eating what only very few astronauts ever ate (unless ... who curates the some-485 items of space food at the National Air and Space Museum, is that it changes everything ...
Fermenting miso on the ISS worked, showing microbes can thrive and create flavorful food even in space conditions. Miso is a ...
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ZME Science on MSNAstronauts made miso in space and it’s a bit different than the one from EarthA spoonful of miso, rich with umami and history, made its way around the International Space Station. There, 250 miles above ...
Scientists aboard the International Space Station tested fermenting miso in space, and learned that it can impact the final ...
“Who can eat thermostabilized, dehydrated food for five years ... When SpaceX’s Fram2 mission launches four private astronauts to space no sooner than March 31, FOODiQ’s “Mission ...
Food made in space tastes different, according to new research. The traditional Japanese condiment miso had a nuttier flavor ...
NASA astronauts maintain health in space through nutrient-packed, performance-optimized meals. To eat like them on Earth ... and fortified foods to strengthen your bones.
Astronauts aboard the International Space Station have now proved that delectable ... when an international team of food scientists sent a package containing a mixture of soybeans, rice kōji ...
NASA astronauts Sunita Williams and Butch Wilmore’s nine-month-stay in space finally ended on March ... her diet included pre-packaged comfort foods like pizza, roast chicken, and shrimp ...
"Successfully growing edible mushrooms in space represents a significant milestone for space exploration and sustainable nutrition." Astronauts ... and sustainable food source for long-duration ...
When SpaceX launches its next mission in the coming days, it will include an Australian-led experiment that could have significant ramifications for the future of space exploration.
it also characterizes a space environment’s influence on a food. Astronauts usually munch on freeze-dried foods void of most microbes, says industrial designer and researcher Maggie Coblentz of ...
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