Results for “Food Safety” — Page 2

NASA NTRSDate not supplied

Evaluating Microgreens Crop Readiness for Space Production

Microgreens are small-size, nutrient-rich, and fast-grown crops, which are considered as candidates for future space exploration missions. In particular, the ISS, the Lunar Gateway, and Mars and Lunar missions could benefit from growing microgreens to supplement astronaut diets in the near future. Research at NASA’s Kennedy Space Center has focused on (1) the selection of microgreens compatible species, (2) the evaluation of microgreens food safety, (3) the use of passive wicking, on-demand watering, and hydroponics cultivation, (4) simulated microgravity growth, (5) microgreen canopy gas exchange, and (6) harvesting techniques in microgravity. This interactive presentation summarizes this research. Microgreen species will be evaluated for their yield in relationship to the quantity of inputs – water, seeds, substrate, light intensity, photoperiod, crew time – required for their growth; for their organoleptic and sensory factors in order to down select species that are highly acceptable for humans; and for their microbial loads as detected in their growth environment and the food safety metrics of their edible tissue. Passive wicking, on-demand watering, and hydroponic systems are being studied as an efficient way to deliver essential nutrients and water to microgreens, included in a microgravity environment. Growth studies in simulated microgravity (using 3-dimensional clinostats) will assess microgreens growth relative to that in 1g. Gas exchange studies on microgreens canopies in various airflows will assess their photosynthesis and transpiration. Finally, a series of parabolic flights has enabled the evaluation of different harvesting and bagging techniques in microgravity. Indeed, traditional plant harvesting methods (scissors) in microgravity could generate significant microgreen debris in the space station cabin. Two innovative techniques, coupled to a dedicated bagging method, were designed and evaluated against the control, traditional, harvesting technique. This research was supported by grants from NASA KSC’s Independent Research and Technology Development Program, NASA’s Flight Opportunity Program, NASA Postdoctoral Program Fellowships (L.P. & C.J.) supported by NASA’s Space Biology program, and support from NASA’s Human Research Program.

Space Crop Production↗

NASA NTRS2007

Portable Hyperspectral Imaging Broadens Sensing Horizons

Broadband multispectral imaging can be very helpful in showing differences in energy being radiated and is often employed by NASA satellites to monitor temperature and climate changes. In addition, hyperspectral imaging is ideal for advanced laboratory uses, biomedical imaging, forensics, counter-terrorism, skin health, food safety, and Earth imaging. Lextel Intelligence Systems, LLC, of Jackson, Mississippi purchased Photon Industries Inc., a spinoff company of NASA's Stennis Space Center and the Institute for Technology Development dedicated to developing new hyperspectral imaging technologies. Lextel has added new features to and expanded the applicability of the hyperspectral imaging systems. It has made advances in the size, usability, and cost of the instruments. The company now offers a suite of turnkey hyperspectral imaging systems based on the original NASA groundwork. It currently has four lines of hyperspectral imaging products: the EagleEye VNIR 100E, the EagleEye SWIR 100E, the EagleEye SWIR 200E, and the EagleEye UV 100E. These Lextel instruments are used worldwide for a wide variety of applications including medical, military, forensics, and food safety.

Source record↗

NASA NTRS2016

Risk of Performance Decrement and Crew Illness Due to an Inadequate Food System

NASA is preparing for long duration manned missions beyond low-Earth orbit that will be challenged in several ways, including long-term exposure to the space environment, impacts to crew physiological and psychological health, limited resources, and no resupply. The food system is one of the most significant daily factors that can be altered to improve human health, and performance during space exploration. Therefore, the paramount importance of determining the methods, technologies, and requirements to provide a safe, nutritious, and acceptable food system that promotes crew health and performance cannot be underestimated. The processed and prepackaged food system is the main source of nutrition to the crew, therefore significant losses in nutrition, either through degradation of nutrients during processing and storage or inadequate food intake due to low acceptability, variety, or usability, may significantly compromise the crew's health and performance. Shelf life studies indicate that key nutrients and quality factors in many space foods degrade to concerning levels within three years, suggesting that food system will not meet the nutrition and acceptability requirements of a long duration mission beyond low-Earth orbit. Likewise, mass and volume evaluations indicate that the current food system is a significant resource burden. Alternative provisioning strategies, such as inclusion of bioregenerative foods, are challenged with resource requirements, and food safety and scarcity concerns. Ensuring provisioning of an adequate food system relies not only upon determining technologies, and requirements for nutrition, quality, and safety, but upon establishing a food system that will support nutritional adequacy, even with individual crew preference and self-selection. In short, the space food system is challenged to maintain safety, nutrition, and acceptability for all phases of an exploration mission within resource constraints. This document presents the evidence for the Risk of Performance Decrement and Crew Illness Due to an Inadequate Food System and the gaps in relation to exploration, as identified by the NASA Human Research Program (HRP). The research reviewed here indicates strategies to establish methods, technologies, and requirements that increase food stability, support adequate nutrition, quality, and variety, enable supplementation with grow-pick-and-eat salad crops, ensure safety, and reduce resource use. Obtaining the evidence to establish an adequate food system is essential, as the resources allocated to the food system may be defined based on the data relating nutritional stability and food quality requirements to crew performance and health.

Douglas, Grace L.↗

NASA NTRS2018

Baseline Microbial Assessment of Fresh Produce

Currently no standards or requirements exist for microbial food safety for space grown produce (fresh plant foods). Without standards it is difficult to assess produce handling and sanitization options for the ISS and future exploration missions. We are conducting a literature review of microbial levels on fresh food and then carrying out measurements (microbial counts) of grocery store purchased and controlled environment-grown crops. Testing will include lettuce, mizuna, cherry tomato, pepper, and radish, all candidate crops for pick-and-eat testing on ISS and near term exploration missions. Growth chamber conditions will be set to mimic an ISS or spacecraft environment. Assays will include specific pathogens (Enterobacteriacea, Salmonella sp., and Aspergillus flavus) and total culturable microorganisms using aerobic plate counts, and total yeast and mold counts. Analyses will follow the FDA Bacteriological Analytical Manual methods. The goal of the project is to establish a baseline for expected microbial levels found on fresh plant foods that might be grown on ISS and near term missions, and develop risk assessment and microbial safety recommendations for these types of fresh foods.

Hummerick, M. E.↗

NASA NTRSDate not supplied

Strategies for Determining Safety of Fermented Foods Produced in Space

The BioNutrients experiments examine the feasibility of using microbially produced foods – yogurt, kefir, fermented food products– to supplement the current prepackaged food system to provide freshly synthesized nutrients and genetically engineered protein therapeutics to support crew health for sustainable and long duration crewed exploration. Safety of the products must be established as direct consumption of such products is a risk due to potential contamination with pathogenic organisms. Identifying pathogen contamination is particularly challenging as the fermenting cultures can mask the presence of contaminating organisms. Here we consider current methods of detecting coliforms, aerobic colonies, non-lactic acid bacteria, molds (yeasts), and specific pathogens including Staphylococcus aureus and salmonella. We also consider alternate and additional testing including sequencing and quantitative PCR. We investigate the use of the E-Nose developed by NASA Ames Research Center. This portable device senses volatile organic compounds in real time and can be trained to recognize “good” uncontaminated products from contaminated ones as a means of predicting food safety. Finally, we consider methods of in-flight pasteurization to increase safety and decrease overall microbial load of these products. This presentation will summarize testing status and outline the strategy that will be employed in the BioNutrients-3 ISS fermented foods experiment.

Food↗

NASA NTRS2024

Pick-and-Eat Space Crop Production Flight Testing on the International Space Station

Fresh, nutritious, palatable produce for crew consumption on long-duration spaceflight missions may provide health-promoting, bioavailable nutrients and enhance the dietary experience. VEG-04A and VEG-04B explored growing leafy greens on the International Space Station using the Veggie Vegetable Production System. Two flight tests with ground controls were conducted in 2019 growing mizuna mustard, where Veggie chambers were set to different red-to-blue-to-green light formulations. Light quality affects plant growth, nutrition, microbiology, and organoleptic characteristics on Earth, and we examined how these vary in microgravity and under different harvest scenarios. Astronauts harvested and weighed mizuna and completed organoleptic evaluations. Flight samples were returned to Earth for nutritional quality and microbial food safety analyses. Yield and chemistry differed between ground and flight samples and light treatments, and bacterial and fungal counts were lower in ground than in flight samples. This research helps increase our understanding of the requirements for growing high-quality crops in spaceflight.

Food Safety, International Space Station, Nutritio↗

NASA NTRSDate not supplied

Strategies for Determining Safety of Fermented Foods Produced in Space

The BioNutrients experiments examine the feasibility of using microbially produced foods – yogurt, kefir, fermented food products– to supplement the current prepackaged food system to provide freshly synthesized nutrients and genetically engineered protein therapeutics to support crew health for sustainable and long duration crewed exploration. Safety of the products must be established as direct consumption of such products is a risk due to potential contamination with pathogenic organisms. Identifying pathogen contamination is particularly challenging as the fermenting cultures can mask the presence of contaminating organisms. Here we consider current methods of detecting coliforms, aerobic colonies, non-lactic acid bacteria, molds (yeasts), and specific pathogens including Staphylococcus aureus and salmonella. We also consider alternate and additional testing including sequencing and quantitative PCR. We investigate the use of the E-Nose developed by NASA Ames Research Center. This portable device senses volatile organic compounds in real time and can be trained to recognize “good” uncontaminated products from contaminated ones as a means of predicting food safety. Finally, we consider methods of in-flight pasteurization to increase safety and decrease overall microbial load of these products. This presentation will summarize testing status and outline the strategy that will be employed in the BioNutrients-3 ISS fermented foods experiment.

Natalie Ball↗

NASA NTRS2016

Pick-and-Eat Salad-Crop Productivity, Nutritional Value, and Acceptability to Supplement the ISS Food System

The capability to grow nutritious, palatable food for crew consumption during spaceflight has the potential to provide health-promoting, bioavailable nutrients, enhance the dietary experience, and reduce launch mass as we move toward longer-duration missions. However, studies of edible produce during spaceflight have been limited, leaving a significant knowledge gap in the methods required to grow safe, acceptable, nutritious crops for consumption in space. Researchers from Kennedy Space Center, Johnson Space Center, Purdue University and ORBITEC have teamed up to explore the potential for plant growth and food production on the International Space Station (ISS) and future exploration missions. KSC, Purdue, and ORBITEC bring a history of plant and plant-microbial interaction research for ISS and for future bioregenerative life support systems. JSC brings expertise in Advanced Food Technology (AFT), Behavioral Health and Performance (BHP), and statistics. The Veggie vegetable-production system on the ISS offers an opportunity to develop a pick-and-eat fresh vegetable component to the ISS food system as a first step to bioregenerative supplemental food production. We propose growing salad plants in the Veggie unit during spaceflight, focusing on the impact of light quality and fertilizer formulation on crop morphology, edible biomass yield, microbial food safety, organoleptic acceptability, nutritional value, and behavioral health benefits of the fresh produce. The first phase of the project will involve flight tests using leafy greens, with a small Chinese cabbage variety, Tokyo bekana, previously down selected through a series of research tests as a suitable candidate. The second phase will focus on dwarf tomato. Down selection of candidate varieties have been performed, and the dwarf cultivar Red Robin has been selected as the test crop. Four light treatments and three fertilizer treatments will be tested for each crop on the ground, to down select to two light treatments and one fertilizer treatment to test on ISS. Our work will help define light colors, levels, and horticultural best practices to achieve high yields of safe, nutritious leafy greens and tomatoes to supplement a space diet of prepackaged food. Our final deliverable will be the development of growth protocols for these crops in a spaceflight vegetable production system. With this work, and potentially with other pending joint projects, we will continue the synergistic research to help close gaps in the human research roadmap, and enable humans to venture to Mars and beyond. This research was co-funded by the Human Research Program and Space Biology (MTL1075) in the ILSRA 2015 NRA call.

Behavioral Health↗

NASA NTRS2004

Imaging Beyond What Man Can See

Three lightweight, portable hyperspectral sensor systems have been built that capture energy from 200 to 1700 nanometers (ultravio1et to shortwave infrared). The sensors incorporate a line scanning technique that requires no relative movement between the target and the sensor. This unique capability, combined with portability, opens up new uses of hyperspectral imaging for laboratory and field environments. Each system has a GUI-based software package that allows the user to communicate with the imaging device for setting spatial resolution, spectral bands and other parameters. NASA's Space Partnership Development has sponsored these innovative developments and their application to human problems on Earth and in space. Hyperspectral datasets have been captured and analyzed in numerous areas including precision agriculture, food safety, biomedical imaging, and forensics. Discussion on research results will include realtime detection of food contaminants, molds and toxin research on corn, identifying counterfeit documents, non-invasive wound monitoring and aircraft applications. Future research will include development of a thermal infrared hyperspectral sensor that will support natural resource applications on Earth and thermal analyses during long duration space flight. This paper incorporates a variety of disciplines and imaging technologies that have been linked together to allow the expansion of remote sensing across both traditional and non-traditional boundaries.

May, George↗

NASA NTRS2019

Crop Readiness Level (CRL): A Scale to Track Progression of Crop Testing for Space

The development of engineering technologies and hardware for aerospace applications is often tracked on a 1-9 scale of readiness or TRL, with a "1" representing very basic or fundamental principles, and a "9" being flight tested, functional hardware. Preparing to grow crops for supplemental food and eventual life support contributions on space missions faces similar challenges. Nearly 20 years ago, the concept of a "crop readiness level" was suggested at a bioregenerative life support conference held at Kennedy Space Center, but there was little follow up to this. We propose to revive this concept to track the preparation and testing of different crop species for eventual use in the unique environment of space. For the sake of uniformity, we recommend a 1-9 scale, with a "1" being just the identification of a potential crop, followed by some basic horticultural testing, cultivars trials, then testing growth and yield under various controlled environments, progression to more space-like environments and hardware, understanding the nutritional, organoleptic, and food safety aspects of the crop, initial testing in space, and a final stage of growing the crop for food in space ("9"). We attempted to make the scaling logical and progressive, but our main goal is to initiate a dialogue in the space, plant research community to develop a scale for assessing crop readiness.

Romeyn, M. W.↗

NASA NTRS1985

Use of Irradiated Foods

The safety of irradiated foods is reviewed. Guidelines and regulations for processing irradiated foods are considered. The radiolytic products formed in food when it is irradiated and its wholesomeness is discussed. It is concluded that food irradiation processing is not a panacea for all problems in food processing but when properly used will serve the space station well.

Brynjolfsson, A.↗

NASA NTRS2009

Human System Risk Management - Tools of our Trade

The risk of infectious disease to select individuals has historically been difficult to predict in either spaceflight or on Earth with health care efforts relying on broad-based prevention and post-infection treatment. Over the past 10 years, quantitative microbial risk assessment evaluations have evolved to formalize the assessment process and quantify the risk. This process of hazard identification, exposure assessment, dose-response assessment, and risk characterization has been applied by the water and food safety industries to address the public health impacts associated with the occurrence of and human exposure to pathogens in water and food for the development of preventive strategies for microbial disease. NASA is currently investigating the feasibility of using these techniques to better understand the risks to astronauts and refine their microbiological requirements. To assess these techniques, NASA began an evaluation of the potable water system on the International Space Station to determine how the microbial risk from water consumption during flight differed from terrestrial sources, such as municipal water systems. The ultimate goal of this work is to optimize microbial requirements which would minimize unnecessary cargo and use of crew time, while still protecting the health of the crew. Successful demonstration of this risk assessment framework with the water system holds the potential to maximize the use of available resources during spaceflight missions and facilitate investigations into the evaluation of other routes of infection, such as through the spaceflight foods system.

Ott, C. Mark↗

NASA NTRS2017

Future Food Production System Development Pulling from Space Biology Crop Growth Testing in Veggie

Preliminary crop testing using Veggie indicates the environmental conditions provided by the ISS are generally suitable for food crop production. When plant samples were returned to Earth for analysis, their levels of nutrients were comparable to Earth-grown ground controls. Veggie-grown produce food safety microbiology analysis indicated that space-grown crops are safe to consume. Produce sanitizing wipes were used on-orbit to further reduce risk of foodborne illness. Validation growth tests indicated abiotic challenges of insufficient or excess fluid delivery, potentially reduced air flow leading to excess water, elevated CO2 leading to physiological responses, and microorganisms that became opportunistic pathogens. As NASA works to develop future space food production, several areas of research to define these systems pull from the Veggie technology validation tests. Research into effective, reusable water delivery and water recovery methods for future food production systems arises from abiotic challenges observed. Additionally, impacts of elevated CO2 and refinement of fertilizer and light recipes for crops needs to be assessed. Biotic pulls include methods or technologies to effectively sanitize produce with few consumables and low inputs; work to understand the phytomicrobiome and potentially use it to protect crops or enhance growth; selection of crops with high harvest index and desirable flavors for supplemental nutrition; crops that provide psychosocial benefits, and custom space crop development. Planning for future food production in a deep space gateway or a deep space transit vehicle requires methods of handling and storing seeds, and ensuring space seeds are free of contaminants and long-lived. Space food production systems may require mechanization and autonomous operation, with preliminary testing initiated to identify operations and capabilities that are candidates for automation. Food production design is also pulling from Veggie logistics lessons, as we learn about growing at different scales and move toward developing systems that require less launch mass. Veggie will be used as a test bed for novel food production technologies. Veggie is a relatively simple precursor food production system but the knowledge gained from space biology validation tests in Veggie will have far reaching repercussions on future exploration food production.

Veggie↗

NASA NTRS2017

Future Food Production System Development Pulling From Space Biology Crop Growth Testing in Veggie

Preliminary crop testing using Veggie indicates the environmental conditions provided by the ISS are generally suitable for food crop production. When plant samples were returned to Earth for analysis, their levels of nutrients were comparable to Earth-grown ground controls. Veggie-grown produce food safety microbiology analysis indicated that space-grown crops are safe to consume. Produce sanitizing wipes were used on-orbit to further reduce risk of foodborne illness. Validation growth tests indicated abiotic challenges of insufficient or excess fluid delivery, potentially reduced air flow leading to excess water, elevated CO2 leading to physiological responses, and microorganisms that became opportunistic pathogens. As NASA works to develop future space food production, several areas of research to define these systems pull from the Veggie technology validation tests. Research into effective, reusable water delivery and water recovery methods for future food production systems arises from abiotic challenges observed. Additionally, impacts of elevated CO2 and refinement of fertilizer and light recipes for crops needs to be assessed. Biotic pulls include methods or technologies to effectively sanitize produce with few consumables and low inputs; work to understand the phytomicrobiome and potentially use it to protect crops or enhance growth; selection of crops with high harvest index and desirable flavors for supplemental nutrition; crops that provide psychosocial benefits, and custom space crop development. Planning for future food production in a deep space gateway or a deep space transit vehicle requires methods of handling and storing seeds, and ensuring space seeds are free of contaminants and long-lived. Space food production systems may require mechanization and autonomous operation, with preliminary testing initiated to identify operations and capabilities that are candidates for automation. Food production design is also pulling from Veggie logistics lessons, as we learn about growing at different scales and move toward developing systems that require less launch mass. Veggie will be used as a test bed for novel food production technologies. Veggie is a relatively simple precursor food production system but the knowledge gained from space biology validation tests in Veggie will have far reaching repercussions on future exploration food production. This work is supported by NASA.

Plants↗

NASA NTRSDate not supplied

Pick-and-Eat Space Crop Production Flight Testing on the International Space Station

Growing fresh, nutritious, palatable produce for crew consumption during spaceflight may provide health-promoting, bioavailable nutrients and enhance the astronaut dietary experience as we move toward longer-duration missions. However, requirements to support consistent growth of a variety of high-quality crops under spaceflight environmental conditions remain unclear. This study explores the potential to grow crops for consumption on the International Space Station (ISS) using Veggie, NASA’s vegetable production chamber system. VEG-04A and VEG-04B were two flight tests with ground components conducted with the leafy green crop mizuna mustard. In each location, mizuna was grown in two Veggie units simultaneously, with the chambers set to different red-to-blue-to-green light formulations. Preflight verification testing with various lighting treatments was conducted to down-select two treatments that contributed to the best desirable growth and sensory qualities in mizuna mustard. For the flight tests, one Veggie was programmed as “red-rich” with an average of 270 μmol m-2 s-1 of 630 nm red light, 30 μmol m-2 s-1 of 455 nm blue light, and 30 μmol m-2 s-1 of 530 nm green light. The second Veggie was “blue-rich” with an average of 150 µmol m-2 s-1 of 630 nm red light, 150 µmol m-2 s-1 of 455 nm blue light, and 30 µmol m-2 s-1 of 530 nm green light. Light quality is known to impact plant growth, nutrition, microbiology, and sensory characteristics on Earth, and the Veggie flight tests examined how these impacts might differ in microgravity. VEG-04A, a 35-day growth test with a single harvest, was initiated in June and harvested in July 2019. VEG-04B, a 56-day test with three harvests from the same plants, assessed sustained productivity. Preflight testing for VEG-04B was conducted after the VEG-04A flight test to improve the operations, approaches, and watering requirements, which resulted in better crop establishment in the VEG-04B flight test. VEG-04B was initiated in October 2019 with harvests at four, six, and eight weeks after initiation. At all of the harvests, the astronauts froze half of the edible plant tissue to return to Earth and weighed the remaining half using the Mass Measurement Device (MMD). Weighed samples were then cleaned with produce-sanitizing wipes, and consenting crew members participated in sensory evaluations of the fresh produce. The remaining sanitized produce was available for crew consumption as desired. Frozen flight samples were returned to Earth for chemical and microbial analyses to assess nutritional quality and food safety. Flight-grown mizuna was generally more acceptable to the crew and had higher nutrient levels, although mizuna grown in the ground control performed better in terms of higher yield and lower microbial load. This presentation will focus on results from the nutritional and sensory analyses, including how nutrients identified as key for supplementing the crew diet varied across lighting treatments, harvest approaches, and spaceflight versus ground conditions. It is our hope that these tests on the ISS will help mitigate the risk of an inadequate food supply for long-duration missions by adding fresh vegetables to the crew diet. This study was supported by NASA’s Human Research and Space Biology Programs through the HERO NNJ13ZSA002N-ILSRA grant solicitation.

Jess Bunchek↗

NASA NTRSDate not supplied

Space Crop Production

As astronauts venture farther from Earth, and for longer periods, food will become increasingly critical. Crop production can supplement a packaged diet to provide additional nutrients and variety for astronauts. Testing with the Veggie and Advanced Plant Habitat chambers on the International Space Station is allowing us to understand the impacts of gravity and spaceflight on crop growth and nutritional content, and the importance of plants to astronauts living and working away from our home planet. The space environment presents unique challenges to crop production, and technology and knowledge gaps have been identified. Key gaps include how to: • Identify and demonstrate effective options to provide both water and oxygen to the root zone in microgravity • Understand the deep space radiation impacts on seeds and plants • Investigate the relationship between microbiomes and food safety • Store and handle seeds to ensure they are viable, free of contaminants and long-lived • Identify / develop potential crops suitable for the space environment • Understand automation and human factors • Determine scalability for different concepts and architectures Filling these gaps will help enable future human exploration and move us toward Earth-independence.

Veggie↗

NASA NTRSDate not supplied

Plants in Space and Space Crop Production

As astronauts venture farther from Earth, and for longer periods, the space food system will increase in importance. Crop production can supplement a packaged diet to provide additional nutrients and dietary variety for astronauts, and in future missions, bioregenerative approaches may be used to generate a larger percentage of the diet. Plants may also provide behavioural health benefits and assist with other life support functions. Several unique challenges exist for growth of plants in microgravity and on other planetary surfaces like the moon and Mars. Testing with the Veggie and Advanced Plant Habitat (APH) chambers on the International Space Station is allowing us to understand the impacts of gravity and spaceflight on crop growth, nutritional content, acceptability, and the importance of plants to astronauts living and working away from Earth. We are also gaining a better understanding of food safety concerns and the behaviour of space plant microbiomes and plant pathogens. As we transition from research towards operational space crop production to enable human exploration, there are several gaps and challenges of growing crops in space that must be addressed. Research and technology development in key areas such as water and nutrient delivery, plant health monitoring, and crop selection are needed to overcome these challenges. Additionally, there are opportunities for breeding or engineering of custom space crops related to plant growth and development, plant physiology, produce nutrition, organoleptic acceptability, and post-harvest characteristics. Solutions to help ensure food security off-Earth may also translate to better approaches to terrestrial sustainable crop production.

Advanced Plant Habitat↗

NASA NTRS2023

Plants in Space and Space Crop Production

As astronauts venture farther from Earth, and for longer periods, the space food system will increase in importance. Crop production can supplement a packaged diet to provide additional nutrients and dietary variety for astronauts, and in future missions, bioregenerative approaches may be used to generate a larger percentage of the diet. Plants may also provide behavioural health benefits and assist with other life support functions. Several unique challenges exist for growth of plants in microgravity and on other planetary surfaces like the moon and Mars. Testing with the Veggie and Advanced Plant Habitat (APH) chambers on the International Space Station is allowing us to understand the impacts of gravity and spaceflight on crop growth, nutritional content, acceptability, and the importance of plants to astronauts living and working away from Earth. We are also gaining a better understanding of food safety concerns and the behaviour of space plant microbiomes and plant pathogens. As we transition from research towards operational space crop production to enable human exploration, there are several gaps and challenges of growing crops in space that must be addressed. Research and technology development in key areas such as water and nutrient delivery, plant health monitoring, and crop selection are needed to overcome these challenges. Additionally, there are opportunities for breeding or engineering of custom space crops related to plant growth and development, plant physiology, produce nutrition, organoleptic acceptability, and post-harvest characteristics. Solutions to help ensure food security off-Earth may also translate to better approaches to terrestrial sustainable crop production.

Advanced Plant Habitat↗