Images of astronauts eating from toothpaste-like tubes have long captured public imagination. Whilst such products have largely disappeared, food remains pivotal to crew performance and morale during missions. Beyond protecting against physical challenges of spaceflight, food plays a vital role in psychological wellbeing, often one of few opportunities for enjoyment in restrictive environments. Yet ensuring astronauts consume sufficient nutrition remains a persistent challenge, especially for missions planned to Mars. Low interest and acceptance of food remain critical barriers to adequate intake, highlighting the importance of positive sensory experiences. Food consumption is inherently multisensory, with perception, liking, and emotional responses strongly influenced by ambient aromas and sounds. Descriptions of spacecraft interiors consistently reference unpleasant odours, often characterised as metallic, antiseptic, or reminiscent of waste and body odour, alongside a constant mechanical hum of 60–85 dB, comparable to eating beside a vacuum cleaner. These factors likely suppress appetite and enjoyment, particularly with repeated exposure, yet they remain underexplored.
Whilst direct evaluation of food responses in space is ecologically valid (realistic), it is time consuming, limited to small sample sizes, and prohibitively constrained by payload limitations. Scalable alternatives are urgently needed. Unlike analogue facilities designed for mission training, this project provides a controllable food-specific testbed where spacecraft-relevant visual, auditory and olfactory cues can be linked to sensory perception, liking and intake. To address this gap, controlled Earth-based multisensory analogue approaches are needed to systematically manipulate environmental conditions whilst maintaining experimental control. Emerging digital analogue approaches, including virtual and mixed reality technologies, offer scalable alternatives for simulating space-relevant sensory conditions.
This project will leverage the Food Experience and Sensory Testing (Feast) Lab, equipped with immersive technologies capable of projecting 360° spacecraft imagery alongside synchronised sound and olfactory cues for sensory and intake research. Whilst true microgravity can only be created for seconds on Earth, related stressors can be simulated using advanced motion technologies, such as the VRlinked motion simulators developed by Wellington based partner Eight360. These systems extend immersion beyond visual and auditory cues, enabling investigation of food experiences under physiologically and psychologically stressful conditions. This PhD brings together a strong transdisciplinary team across sensory science, aroma research, food manufacturing and motion simulation, anchored in expertise from NASA and German Aerospace Center (DLR), to develop technologies and evidence-based strategies for improving space food systems. Food Industry partners also include Fix & Fogg Peanut Butter, Fonterra (Dairy) and DSM-Firmenich (Flavours).
See full project description here and apply here.
