Space.Japan, in collaboration with a space firm from Spain, Natural Machines, hosted a webinar titled ‘Improving the Eating Experience in Space’ on September 29, 2022.

Followed by a brief introduction to the services provided by the Space.Japan Helpdesk by Luca Escoffier, EU-Japan Centre for Industrial Cooperation, Emilio Sepulveda from Natural Machines emphasized the significance of food in space and the challenges related to it. Where astronauts spend generous times in space under different pressures, food has a major impact on astronauts and space agencies as well. Moving on, Sepulveda briefed on the history of eating in space to illustrate how space food has evolved over the years presenting new challenges to the industry. On this note, NASA’s Deep Food Challenge was introduced where space food is required to be long-lasting for 3-5 years.

In collaboration with ALSEC, Natural Machines are utilizing 3D printing to tailor foods that astronauts can have, without pre-planning their meal. Both ESA and NASA consider 3D printing as they can customize food such as tailoring food for nutritional content and flavor. Additionally, Sepulveda also mentioned laser cooking in space due to its low cooking temperature and energy consumption. 

Followed by the presentation, during the Q&A Sepulveda addressed questions regarding food for space missions and 3D printing in a microgravitational environment. Sepulveda mentioned that the same technology can be applied to various fields such as personalized cosmetics as well. He also expressed interest in collaborating with Japanese companies interested in launching new experiences for their customers.

Introduction: Luca Escoffier, Project Manager Space.Japan Helpdesk, EU-Japan Centre for Industrial Cooperation

Improving the Eating Experience in Space: Emilio Sepulveda, CEO & Co-founder, Natural Machines

Q&A