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| NASA and Canadian Space Agency's Deep Space Food Challenge: Innovative Teams Advance Food Production for Space and Earth Image credit: Space.com |
Interstellar Lab, based in Merritt Island, Florida, emerged as the grand prize winner of the Deep Space Food Challenge, taking home $750,000. Led by Barbara Belvisi, the team developed a cutting-edge food production system combining artificial intelligence, advanced technology, and bioscience. This innovative system is self-sustaining and capable of producing plant-based ingredients, microgreens, vegetables, and even insects, providing essential micronutrients. The system is designed for use both in space and on Earth, showcasing the versatility and potential of sustainable food solutions.
The Challenge's Global Scope and Phased Approach
The Deep Space Food Challenge, launched in 2021, has attracted over 300 teams from 32 countries, representing a global effort to revolutionize food production for space exploration. The challenge is a collaborative initiative between NASA and the Canadian Space Agency (CSA), with the competition divided into three phases. Phase 3, the final stage of the competition, began in September 2023, where four American teams were awarded $50,000 each and advanced to build full-scale models of their food production systems.
Phase 3 Testing and Evaluation at Ohio State University
Phase 3 of the competition was hosted by the Methuselah Foundation and Ohio State University, where the teams spent two months testing and demonstrating their food production technologies on the university's campus in Columbus, Ohio. Each team had to meet several critical milestones, including palatability, safety, sensory testing, and harvesting volumes. Ohio State students, referred to as "Simunauts," were responsible for overseeing the process, gathering data, and presenting it to a judging panel.
Runner-Up Innovations: Artificial Photosynthesis and Fire-Safe Food Production
Nolux, a team from the University of California, Riverside, was one of the runners-up, receiving $250,000 for their development of an artificial photosynthetic system. This innovative system can produce plant and fungal-based foods without the need for biological photosynthesis, making it a groundbreaking solution for food production in environments without natural sunlight. The other runner-up, Jim Sears, was awarded $250,000 for his Standing for Safe Appliance, Tidy, Efficient & Delicious (SATED) device. Sears' invention can generate customizable food items, such as peach cobbler and pizza, using a combination of in-situ grown ingredients and those with extended shelf life. The SATED device is fire-safe, making it ideal for use in space environments.
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| Safe Appliance, Tidy, Efficient & Delicious (SATED) device Image credit: Ascent Technology |
Future Implications for Space and Earth-Based Food Systems
Amy Kaminski, program executive for NASA's Prizes, Challenges, and Crowdsourcing at NASA Headquarters in Washington, praised the winners and all participating teams for their dedication to innovation. She highlighted the potential impact of these food production technologies on the future of food accessibility, not only for space exploration but also for addressing food security challenges on Earth. The success of the Deep Space Food Challenge underscores the importance of developing sustainable and efficient food systems that can support human life in space and beyond.
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