Mission to boldly grow food in space labs blasts off

A groundbreaking experiment has been launched into space that could revolutionize how astronauts eat during their missions. The European Space Agency (ESA) is conducting this project to explore the possibility of growing food in space, where conditions are very different from those on Earth. The experiment was sent into orbit today and will circle the Earth for three hours before returning to the surface near Portugal. If successful, this could mean that astronauts will soon be able to enjoy meals made from lab-grown ingredients, such as steak and mashed potatoes, which are produced from individual cells. This initiative is crucial because feeding astronauts can be incredibly expensive, with costs reaching up to £20,000 per day. The team behind this project envisions creating a small food production facility on the International Space Station (ISS) within the next two years. Dr. Aqeel Shamsul, the CEO of Frontier Space, is leading the research and believes that lab-grown food will be essential for humanity's future as a multi-planetary species. He expressed his vision of having factories in space and on the Moon to support human life beyond Earth. Currently, astronauts rely on freeze-dried meals, which are not particularly enjoyable. Lab-grown food involves cultivating essential ingredients like proteins, fats, and carbohydrates in controlled environments, which are then processed to resemble and taste like traditional food. In the United States and Singapore, lab-grown chicken is already available, while lab-grown steak is awaiting approval in the UK and Israel. This technology not only has potential environmental benefits on Earth, such as reducing land use and greenhouse gas emissions, but it also aims to cut costs in space. Sending food to astronauts on the ISS is prohibitively expensive, making the idea of growing food in space a more practical solution. Dr. Shamsul suggests starting with simple dishes like protein-enriched mashed potatoes and gradually advancing to more complex meals. He even envisions using 3D printing technology to create food in space, similar to the replicators seen in popular science fiction series like Star Trek. This concept may sound like a fantasy, but it is becoming a reality. At Imperial College London, Dr. Shamsul showcased a bioreactor, a device that helps grow food ingredients. This process, known as precision fermentation, is akin to brewing beer but involves genetically modified organisms. The researchers are testing whether they can successfully grow food in space by sending small samples into orbit aboard a satellite. If all goes according to plan, these samples will return to Earth for analysis, providing valuable data for the development of a larger bioreactor that will be sent into space next year. However, the current food produced in the bioreactor does not look very appealing, prompting the involvement of a master chef at Imperial College. Jakub Radzikowski is working on creating delicious recipes using natural ingredients while awaiting approval to use lab-grown components. His goal is to develop meals that resonate with astronauts from various cultural backgrounds, providing comfort and familiarity during their missions. Today, he is experimenting with a new recipe for spicy dumplings, and Helen Sharman, the first British astronaut, is on hand to taste the results. She finds the dumplings delightful and believes that lab-grown food could significantly benefit astronauts, helping them maintain their health during extended missions. Research has shown that astronauts' bodies undergo changes during long-duration space flights, affecting their hormone levels and bone density. Lab-grown food could be tailored to meet their specific nutritional needs, potentially improving their overall well-being. Dr. Sharman emphasizes that having fresh, appetizing meals could encourage astronauts to eat more, which is essential for their health and performance in space.