Cooking in microgravity: the future of gastronomy in space

Abstract

Food is an essential component of space exploration and one of the greatest challenges for long-duration missions. This study examines the evolution of space food systems, from the first foods consumed during the 1960s to contemporary innovations designed for food production and preparation under microgravity conditions. Based on a documentary review, the main technical, physiological, and logistical challenges associated with space nutrition are identified, including food preservation, storage limitations, sensory perception changes, and waste management. The study also analyzes the use of wheat tortillas as a successful example of food adaptation due to their safety, ease of handling, and compatibility with the operational requirements of space missions. In addition, recent developments are discussed, including the SATED oven, alternative protein production systems, bioregenerative food technologies, and emerging fine-dining initiatives linked to space tourism. The findings suggest that the future of food beyond Earth will depend not only on scientific and technological advances but also on the integration of gastronomic knowledge capable of enhancing the eating experience, crew well-being, and the feasibility of human exploration in extraterrestrial environments.