Formulating Fermentable Foods in the Final Frontier,

     Cheese, bread, and beverages: formulating fermentable foods in the final frontier

Lachlan Maddaford1,2, Volker Hessel1,2,3, Nam Nghiep Tran1, and Philip van Eyk1*

1. School of Chemical Engineering, The University of Adelaide, Australia
2. Andy Thomas Centre for Space Resources (ATCSR), Adelaide Australia
3. ARC Centre of Excellence Plants for Space (P4S), Adelaide Australia

* Correspondence: philip.vaneyk@adelaide.edu.au

Abstract:
Access and variety of food in space is limited. Sustainable space habitation and exploration necessitates the supply of food. Fermentation processes can create a variety of space-suitable products that address the challenges of synthesis, resource availability and nutrient restriction presented by the space environment. Bread, cheese, and beverages could all be sustainably produced in space using modified fermentation techniques, appropriate for reduced convection environments. While able to be consumed separately, when combined, these components may form a delicious and nutritious “space brunch” or further, a signature “Cheesy AstroDough”.

The article can be downloaded HERE