We invite you to discover the Space Culinary lab,
a kitchen-style system that integrates an algae bioreactor, a BBQ grill, a creaming machine,
and a microgreens garden.
This gives astronauts the opportunity to mix and match system outputs,
and supplement meals in seemingly endless ways to nourish their bodies and souls.
MUNCH! is an algae snack system.
It features a bioreactor that exposes microalgae to ideal LED wavelengths.
The algae is then harvested, dehydrated, and mixed with flavor enhancing additives.
Supplementing an astronaut's diet with nutrient-rich microalgaes can have anti-cancer benefits,
which is relevant since astronauts are routinely exposed to dangerous levels of radiation.
To set things up, the astronaut adds water and pre-packed algae biomass to the individual tubes.
The algae water moves around the tube to avoid unwanted accumulations.
This guarantees even exposure of the algae to the light source.
To harvest, the astronaut air presses out the algae slurry, then places each pellet in the dehydrator.
Once dehydrated, the algae is placed in a bag to be mixed with the desired flavorings.
The bites can be savory or sweet, depending on what the astronauts crave that week.
After harvest, water runs through the bioreactor to clean each tube.
Then, it is refilled with water and algae biomass for the next growing cycle.
SIZZLE! is our space barbecue grill.
For millennia, humans have enhanced food by grilling it.
Having the astronauts eat enough to maintain their weight is a known problem.
And having a barbecue on board can help!
Since open flames are not an option in space for safety reasons,
we are proposing to use laser technology to create grill marks on various types of food.
To set things up, the astronaut rehydrates a bag of freeze dried chicken using water and a special marinade.
The marinade has carbohydrates in it essential to trigger the Maillard effect,
and create the delicious flavors found in grilled food.
The astronaut then removes the chicken from the bag, then places it in the space barbecue.
To stabilize the piece of chicken the astronaut pulls down the lever, and the chicken is captured
between the two glass plates which are designed to be transparent for the laser.
The astronaut then pushes start, and the laser starts drawing its path.
Once the grill marks are done the astronaut opens the door,
releases the chicken with the lever, and grabs the beautiful piece of barbecued meat.
To clean up, a pre-soaked towel is used to wipe off marinade residue from the glass plates.
YUM! is our creaming machine.
Giving astronauts access to freshly whipped, unctuous creams to compliment their food would be a game changer.
We're using a space emulsifier and reusable bags to mix water and oil-based ingredients
and end up with delicious creams such as chocolate ganache or mayonnaise.
The space emulsifier system includes an arm with a surgical steel probe, an ultrasonic transducer,
and a power supply.
To set things up, the astronaut selects various ingredients in pre-portioned quantities.
These ingredients are placed in a bag and closed with a lid.
The lid features a valve where the probe is inserted.
The astronaut then turns on the ultrasonic transducer
and massages around the ingredients inside the bag to create the emulsion.
Once the desired level of creaminess is reached, the astronaut turns off the transducer,
pulls out the bag, and wipes the steel probe with a pre-moistened wipe.
The cream can now be consumed by removing the lid and spooning it out on a dish.
SNAP! is our microgeens garden.
The curved tubes feature a hydroponic system designed to grow microgreens and give them a variety of flavors and textures.
To set things up, small pods of microgreen seeds suspended in a mycelium structure
are inserted into the hydroponic tubes.
The tubes are flooded with a water and nutrient mix.
As the microgreens grow, they are supported by a flexible webbed structure.
This structure is wrapped around a semi-open hard shell that shines lights on the plants.
The astronauts can control the outputs' flavor and texture by dialing in the LED wavelengths and nutrients.
Once grown, the microgreens are harvested by simply cutting the edible parts,
then served as a fresh topping for meals and sandwich wraps.
The remaining pods and microgreens roots systems can be discarded or composted,
and replaced with new pods for future harvest.
With the Space Culinary Lab, we are expanding options
in textures and flavors in the astronauts' menu.
By doing that, we can help them maintain their weight and health,
which can be crucial to the success of long term space missions.
Additionally, we can use this isolated system to enhance options in food deserts all over planet Earth
such as communities that lack proper nutrition, like refugee camps,
or communities that solely depend on mother nature to provide them with food.
Systems like these can also help humans transition from meat-based diets
to more sustainable diets without sacrificing a love for food.