Summary
In this podcast episode titled "Food in Space with Neil deGrasse Tyson, Alton Brown, and Guests," the speakers discuss the science behind taste and flavor, the challenges of providing safe and nutritious food for astronauts on long-duration missions, and the future of food on Earth. They delve into the chemical process of how molecules in food bind to receptors in our tongue and nasal cavity, and how our sense of smell is extremely flexible, allowing us to smell thousands of different odor molecules. The conversation also touches on the possibility of inventing new smells and flavors through combinatorial coding and memory associations.
The discussion revolves around the challenges of eating in space, particularly on the International Space Station (ISS). Astronauts eat packaged food without cooking, and the aroma does not rise, but instead dissipates. There is a lot of variety in the food and beverages available, with about 200 options on the standard menu, and astronauts can supplement with preference foods. Variety is crucial to prevent weight loss and muscle and bone mass loss. However, providing variety on a mission to Mars will be challenging due to the lack of a current food system with sufficient shelf life and the difficulty of sending supplies.
The speakers also discuss the complicated process of developing food for space travel. Providing a variety of food options is important to meet the needs of different people, and the thousands of phytochemicals in fruits and vegetables can impact our bodies and emotions in ways we don't fully understand. Food rituals, such as eating together, can also play an important role in building cohesion and stimulating conversation among space crews. As for growing food in space, researchers are working on developing closed-loop systems that use waste products to grow plants, and incorporating protein sources like legumes.
The conversation also revolves around the challenges faced by the food industry due to climate change and population growth. The speakers discuss the need to diversify our food supply system, decentralize food processing and re-examine the viability of local farming. They also explore the potential of vertical farming in the ocean, which could create a sustainable source of nutrition. The speakers also touch on the declining bee population, which is a major concern since bees are the primary pollinators of food crops.
Overall, the podcast episode provides an informative and thought-provoking discussion about the science and technology of food on Earth and in space, as well as the challenges and potential solutions for feeding the growing population and protecting the environment.
