Recent advancements in space food: A comprehensive review

Abstract

The provision of nutrient-dense food has always been crucial to the success of exploratory missions throughout human history. A wide range of specifically created, prepared, and processed foods and beverages that are produced utilizing food processing technology are consumed by astronauts in space. Both conventional and innovative techniques of food production are being used in space food development. 3D printing for food is one such innovation. Among the many industries that have profited immensely from 3D printing is aerospace. Additionally, studies on nutrientdense, portable, and tasty formulations—such as functional foods enhanced with vital vitamins and probiotics—support the best possible health while on a mission. The bodies of astronauts may experience a variety of pathophysiological changes during a long-term space mission, including radiation induced cancer, demineralization of the bones, immune system malfunction, and hormonal imbalance in male and female astronauts during long space missions. Earthly food production may be impacted more broadly by the development of sustainable food production systems for space missions. It will take interdisciplinary cooperation between food scientists, aeronautical engineers, and behavioral psychologists to change the space dining experience from one that is survival-focused to one that is fulfilling and sustainable. The present review aims to examine space nutrition from the perspective of astronauts' physiology and attempt to sketch recent advances in this field, which is one of the riskier life support systems for spacecraft. Furthermore, our goal is to demonstrate how closely scientists and technicians must collaborate in a variety of sectors.