A NASA-sponsored Deep Space Food Challenge finalist proposes using astronaut breath to create space yeast for meal prep.
The science behind it: Stafford Sheehan’s process turns carbon dioxide into alcohol, which can then be converted into yeast.
* The process mimics photosynthesis, using astronaut breath as a carbon dioxide source.
* The resulting protein shake textured-yeast can be dried and rolled into items such as pasta and tortillas.
Impact on space exploration: Developing food technologies like Sheehan’s can help make missions to Mars and deep space more feasible.
* Packing enough food for long-duration space missions is currently a significant challenge.
* Reducing waste and using fewer resources makes it more realistic for astronauts to embark on these missions.
Benefits on Earth: Similarly to solar energy, Sheehan’s techniques could provide valuable sustainability and climate change benefits.
* His company, Air Co., can produce sustainable aviation fuel from carbon dioxide.
* The technology has the potential to reduce reliance on fossil fuels and help individuals become more energy independent.
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