biology and biotechnology

(やまだぃちぅ) #1

Taste in Space


Research Area: Classroom version of ISS Investigations
Expeditions: 23 and 24
Principle Investigator(s): ● Shamim Hartevelt, European Space Agency HSO Promotion
Office, Noordwijk, Netherlands


RESEARCH OBJECTIVES
Taste in Space attempts to show if the sense of taste is affected in microgravity conditions.
Taste is part of the curriculum of school children around Europe. By recording a tasting session
aboard the International Space Station (ISS), ESA’s Human Spaceflight and Operations
Promotion Office aims to develop an online lesson that educators could use in their classroom.
This activity targets pupils aged 10 to 12 years old.


RESULTS
ISS Flight Engineer and NASA astronaut Shannon Walker supported the Taste in Space
education activity, which took place in the Russian Service Module on November 2, 2010, with
the support of NASA astronaut Doug Wheelock. The activity demonstrated to primary school
students the differences in the way in which the sense of taste is affected under weightless
conditions and on Earth by comparing the results of a blind tasting of 6 different food items on
the ground and in space. Video files of the demonstration accounting for almost an hour of
material were downlinked to ground. The material was used to produce ESA educational Web-
based material for upper primary school teachers and their students aged 10-12 years old.


The lesson covered topics such as:



  • Different environmental conditions on the ISS (concept of weightlessness) compared to
    Earth.

  • Eating and drinking on the ISS is done differently, taking into account weightlessness.

  • Food and drink on the ISS need to be prepared differently to conserve/preserve and
    save on weight.

  • Is our sense of taste affected by any other of our senses, such as smell?

  • Has microgravity conditions had any effect on the food’s flavors as compared to when
    tasted on Earth?

  • Eating is an important part of astronauts living aboard the ISS, therefore, food taste is
    important (not just for nutrition but psychologically).


A range of food and drinking products were selected in order to have products with similar
consistencies. In addition, only standard available products were chosen in order to avoid
specific upload for this activity. All items are part of the crew’s standard menu except the
coffee, which is a freely available drink stored separately.


This investigation is complete; however no publications are expected.

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