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Join students
throughout the world
and compete in theNASA Food Technology Commercial Space Center
2004 Product
Development CompetitionA student competition that is out of this world...
Full-time undergraduate and graduate students from schools with a food science and/or agricultural or food engineering programs are invited to showcase their talent, originality, and critical thinking skills in the 2004 NASA Food Technology Commercial Space Center Product Development Competition.Student teams are challenged to design a food product or processing systems for missions to the moon or planetary outpost. Products must be based on crops grown in space, easily prepared, nutritious, safe to eat, have few crumbs, and taste good. Processing systems must fit the size, weight, and energy constraints of long-term space flight.
The winning team will be awarded a trip to the Institute of Food Technologists Annual Meeting and Food Expo, Las Vegas, Nevada, to showcase their product idea. Students will also have the opportunity to present their product to scientists at the Johnson Space Center, Houston, Texas in November 2004.
2004 Winning Product—Veg@eez
A team from Penn State University took home top honors in the 2004 FTCSC Product Development Competition.Renee Britton, Supratim Ghosh, Rajesh Potineni, Vandana Totlani, developed the winning entry, Veg@eez, under the direction of their advisor Koushik Seetharaman.
Veg@eez is a three-layer vegetable spread designed specifically for space travel. It is nutritious, shelf-stable, easy to prepare, convenient to eat, requires no additional water, and has a tricolor appearance designed to increase the appeal of the product.
“ The product is well suited for space as it utilizes vegetables that will potentially be grown on the Moon or Mars outpost,” stated Cheryll Reitmeier, FTCSC education mission specialist and competition coordinator. Veg@eez is made from minimally processed spinach, chard, tomatoes, carrots, potatoes, sweet potatoes, and radishes. The vegetables are combined with a blend of spices consisting of oregano, salt, vinegar and olive oil to make a delicious and nutritious snack.
While originally designed for space, Veg@eez could also be of interest in the terrestrial market. It could be used as a sandwich spread, filling for tortillas, or as a dip. This tri-colored product contains no saturated fat, cholesterol or sugars, and it is high in fiber and micronutrients such as Vitamin A, Vitamin C, and folate.
Seetharaman, an assistant professor of food science at Penn State, noted that the NASA FTCSC product development competition is a unique opportunity for students. “The notion of working on a food product for space travel is very exciting to students,” he commented. “The nuances of developing a product with specific dietary, shelf life, and safety criteria for space travel allows the students to be creative in applying the knowledge they have learned as food scientists.”
2003 Winning Product—Pizza Poppers
Five students from Chapman University in Orange, California, took home
the top prize in the 2003 NASA Food Technology Commercial Space Center Product Development Competition for their Pizza Poppers, a healthy and nutritious bite-sized pizza snack. Chapman Food Science and Nutrition students Gerrie Adams, Pei-Chen Chen, Wan-Lin Chou, Akua Kwakwa, and Heather Pe developed the winning entry under the direction of their advisor, Associate Professor of food science and nutrition Anuradha Prakash.Pizza Poppers come in three flavors (original pizza flavor, garlic, and hot and spicy), do not contain any chemical additives, and incorporate crops that will potentially be grown on a Moon or Mars outpost including tomatoes, wheat, onions, and herbs. In addition, the Pizza Poppers dough recipe utilizes okara and waste water, both byproducts of soymilk processing. The final product is vacuum packaged for space travel and has a minimum shelf life of one year.
2002 Winning Product—EZ Crust
Iowa State University Food Science and Human Nutrition students Stanley Prawiradjaja, Safir Moizuddin, Nicolas Deak, Theresa Walters, Jasmine Kuan, Mia Susanto, Miki Katayama, Roy Santoso, and Kariman Koning won the NASA FTCSC 2002 Product Development Competition with their product EZ Crust. Made with okara, the high-fiber and high-protein by-product of soymilk and tofu production, EZ Crust is easy to prepare, nutritious, and has few crumbs.“EZ Crust is a creative and versatile use of a food item that is usually waste. This product has applications for new foods on Earth as well as in space,” commented Cheryll Reitmeier, NASA FTCSC education mission specialist and coordinator of the competition.
2001 Winning Product—Chomp!
A team of students from the University of Wisconsin-Madison Department of Food Science took top honors in the Student Space Product Development Competition with their cereal bar entry named “Chomp!” The team included James Colby, Laura Lebak, Achyuth Hassan, and advisor Dr. Leslie Plhak. As part of their reward for winning the competition, the group earned a trip to the IFT Annual Meeting where they helped with the NASA FTCSC display and answered questions about their entry in the competition.Read more about the winners of the 2003 Product Development Competition.
Read more about the winners of the 2002 Product Development Competition.
Read more about the winners of the 2001 Product Development Competition.
Space Food Publications
Nutrition in Spaceflight and Weightlessness Models CRC Press. Edited by Helen W. Lane and Dale A. Schoeller. ISBN 0-8493-8567-9
Space Food and Nutrition, A NASA educator's guide with activities in science and mathematics for grades K-8. EG-1999-02-115-HQ. Available through NASA CORE.
NASA Food Technology Commercial Space Center Newsletter, NASA FTCSC activities and space food facts. Free quarterly on-line publication.
[ About NASA FTCSC | Commercial Partners ]
[ Affiliate Faculty | Collaborating Centers/Consortia ]
[ Joining NASA FTCSC ]
[ Product Development Competition ]
[ Newsletters/Publications | Space Food Insights ]
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web author: Regina Hendrickson rhendric@iastate.edu
