Lexi Robbins

Lisa Baird

COMM 122:36

23 October 2023

What a Former Astronaut Has to Say About Space Food

In a recent interview conducted by Wired, former NASA astronaut Mike Massimino provided a

fascinating glimpse into the culinary world of astronauts aboard the International Space Station.

Beyond the awe-inspiring work of exploring the cosmos and repairing the Hubble Space

Telescope, Mike Massimino shared insights into the intricate details of space food preparation,

highlighting the importance of clever technology and thorough planning to ensure the well-being

and functionality of astronauts during their missions.

Space cuisine is the preparation of meals for a microgravity environment. Massimino revealed

that a dedicated food lab, complete with food technologists, plays a crucial role in creating the

meals consumed by astronauts. In this lab, food technologists work tirelessly to develop space-

friendly recipes that meet the rigorous nutritional requirements of astronauts. To select these

meals, astronauts visit the food lab to sample different dishes and rate them on a scale of 1 to 9,

taking into account their food preferences for the long journey ahead.

One fundamental principle of space food is its semi-liquid consistency, which prevents

ingredients from floating around and creating potential hazards. Crumbs are strictly prohibited,

as they can drift through the spacecraft and pose risks to astronauts and sensitive equipment.
Astronauts' dietary needs are meticulously thought through by dietitians, who design meals that

meet specific caloric and nutritional requirements. This planning is essential to ensure that

astronauts receive the energy they need to perform their tasks effectively while in space.

Massimino also discussed how they used a color-coding system to differentiate between

individual meals, making it easier for astronauts to identify their food packages.

The interview shed light on the preparation of dehydrated foods. These foods are stored with a

valve and a tinfoil cover at the end, and astronauts use a needle to inject water into the food to

rehydrate it. This innovative process helps save space and weight while ensuring astronauts have

nutritious options.

To manage the unique challenge of liquids in microgravity, straws with locking mechanisms are

used to prevent liquid from floating freely. These straws enable astronauts to set their drinks

down without it spilling everywhere.

In terms of waste management, space stations differentiate between dry and wet waste. Wet

waste, which can emit unpleasant odors, is sealed in waterproof sacks and sent back to Earth to

burn up in the atmosphere, ensuring a clean and sanitary living environment for astronauts.

One of the most significant takeaways from the interview was the ongoing experiment to grow

food in space. Massimino highlighted that while this is still a developing field, it is a critical step

toward achieving long-term sustainability in space exploration. He emphasized the importance of

refining these techniques to enable future missions into the cosmos.

In conclusion, Mike Massimino's insights into the culinary world of astronauts provide a deeper

understanding of the incredible challenges faced in space. The innovation, precision, and

adaptability displayed in space food preparation underscore the remarkable dedication of the
individuals involved in ensuring the well-being and success of those exploring space. As we

continue to push the boundaries of space exploration, these culinary innovations will play a

crucial role in our quest to journey even further into the cosmos.
 Citation

“Former NASA Astronaut Explains How Food Is Different in Space | Wired.” YouTube, 16 July
2019, www.youtube.com/watch?v=E36F4XG5zcY. Accessed 23 Oct. 2023.