You can’t explore the solar system on an empty stomach

Header image: An artist concept depicts a greenhouse on the surface of Mars. Plants are growing with the help of red, blue and green LED light bars and a hydroponic cultivation approach. Image credit: SAIC

by Associate Professor Sigfredo Fuentes

In the realm of space exploration, the horizon is brimming with exciting possibilities.

NASA has set its sights on groundbreaking crewed missions to the Moon and Mars by the 2030s and 2040s, respectively. However, before these journeys can become a reality, a monumental challenge must be addressed: how to provide sustenance to astronauts during their extended crossing through the cosmos.

This challenge not only involves ensuring the production of abundant and nutritious food but also addressing issues like astronauts’ weight loss and menu fatigue – issues that occur on relatively short space journeys orbiting the Earth, let alone the months or years that lie ahead for Lunar, Martian and beyond missions.

The Australian Research Council Centre of Excellence in Plants for Space (CoE-P4S) promises to play a pivotal role in solving this culinary conundrum – using plants grown in space. This initiative – a collaboration between five Australian Universities – is set to revolutionise space food production, with the involvement of 38 national and international partners, including NASA and AXIOM.

The University of Melbourne’s dedicated team for CoE-P4S is led by Professor Sally Grass, Professor Michelle Watts and myself, and has expertise across plant biology, food engineering and processing, digital agriculture and sensory analysis of food and beverages.

A team of researchers from the Digital Agriculture, Food and Wine Research group (DAFW), led by myself and postdoctoral researchers Dr Claudia