View of open food packet,at food table in the Node 1. Photo was taken during Expedition 34.

Scientists in the Exploration Research and Technology Directorate brainstorm innovative approaches to food production with industry representatives at the Space Station Processing Facility at NASA's Kennedy Space Center in Florida.

View of food packets tied down within suitcase. Photo was taken during Expedition 34.

During a brainstorming session on innovative approaches to food production, an industry participant looks at plants growing inside a laboratory in the Space Station Processing Facility at NASA's Kennedy Space Center in Florida. The workshop was hosted by the Exploration Research and Technology Directorate.

Bryan Onate, Advanced Plant Habitat project manager, with the Exploration Research and Technology Directorate, brainstorms innovative approaches to food production with industry representatives inside a laboratory at the Space Station Processing Facility at NASA's Kennedy Space Center in Florida.

Food packages of beef and gravy fully reconstituted and ready to eat. An astronaut would squeeze food through opening at right side of package. Water gun is used to reconstitute dehydrated food. Scissors are used to open packages. This is the type of space food which will be used on the Gemini-Titan 4 spaceflight. MSC, Houston, TX *S65-24895 thru S65-24899

View of open food container floating in the Node 1. Cargo Transfer Bags (CTBs) are visible in the background. Photo was taken during Expedition 34.

View of Chris Hadfield,Expedition 34 Flight Engineer (FE), points to stowed food packets,in the Node 1. Photo was taken during Expedition 34.

World Food Prize President, Barbara Stinson gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

U.S. Special Envoy for Global Food Security, Dr. Cary Fowler gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

World Food Prize President, Barbara Stinson gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

World Food Prize President, Barbara Stinson gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

U.S. Special Envoy for Global Food Security, Dr. Cary Fowler gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

Under Secretary For Economic Growth, Energy, and the Environment, Jose W. Fernandez gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

Under Secretary For Economic Growth, Energy, and the Environment, Jose W. Fernandez gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

Under Secretary For Economic Growth, Energy, and the Environment, Jose W. Fernandez gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

Assistant Secretary for Economic and Business Affairs, Ramin Toloui gives introductory remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

Under Secretary For Economic Growth, Energy, and the Environment, Jose W. Fernandez gives remarks during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

U.S. Secretary of Agriculture Tom Vilsack gives remarks via a previously recorded message, during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

S65-61653 (1 Dec. 1965) --- Complete food supply for the two-man crew of the National Aeronautics and Space Administration's Gemini-7 spaceflight as it appears prior to stowage in the spacecraft. The food packages are tied in sequence for 28-manned days or a complete supply for two men for a 14-day mission. Photo credit: NASA

Cabrina Bell (l to r) and Jeanie Frederick with the Stennis Space Center Office of Human Capital help Hancock County Food Pantry representatives Edward Catone and Frank Manchester load collected food items July 9 as part of the 2010 Feds Feed Families campaign. The second annual national food drive was launched last month and involves federal agencies and employees across the country. Organizers hope to collect 1.2 million pounds of food items throughout the summer.

KENNEDY SPACE CENTER, FLA. - Inside Space Shuttle Discovery, these lockers store food containers for use on mission STS-121. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Each astronaut’s food stored aboard the space shuttle is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Kim Shiflett

NASA Administrator Bill Nelson, and other attendees, applaud during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, was awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

Assistant Secretary for Economic and Business Affairs Ramin Toloui, left, Under Secretary For Economic Growth, Energy, and the Environment Jose W. Fernandez, World Food Prize President Barbara Stinson, NASA Administrator Bill Nelson, and U.S. Special Envoy for Global Food Security, Dr. Cary Fowler, right, pose for a group photograph during an event at the U.S Department of State where it was announced that Cynthia Rosenzweig, a senior research scientist and head of the Climate Impacts Group at NASA’s Goddard Institute for Space Studies (GISS) in New York City, will be awarded the 2022 World Food Prize from the World Food Prize Foundation, Thursday, May 5, 2022, at the Harry S. Truman Building in Washington. Photo Credit: (NASA/Bill Ingalls)

KENNEDY SPACE CENTER, FLA. - In the White Room on Launch Pad 39B, a worker carries a food container toward the hatch of Space Shuttle Discovery to be stored for mission STS-121. The White Room, which extends from the fixed service structure, provides access into the orbiter on the pad. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Each astronaut’s food stored aboard the space shuttle is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Kim Shiflett

KENNEDY SPACE CENTER, FLA. - In the White Room on Launch Pad 39B, workers unload food containers to be stored in Space Shuttle Discovery for mission STS-121. The White Room, which extends from the fixed service structure, provides access into the orbiter on the pad. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Each astronaut’s food stored aboard the space shuttle is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Kim Shiflett

KENNEDY SPACE CENTER, FLA. - In the White Room on Launch Pad 39B, a worker hands off a food container to someone inside Space Shuttle Discovery to store it for mission STS-121. The White Room, which extends from the fixed service structure, provides access into the orbiter on the pad. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Each astronaut’s food stored aboard the space shuttle is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Kim Shiflett

Shown here is the Skylab food heating and serving tray with food, drink, and utensils. The tray contained heating elements for preparing the individual food packets. The food on Skylab was a great improvement over that on earlier spaceflights. It was no longer necessary to squeeze liquified food from plastic tubes. Skylab's kitchen in the Orbital Workshop wardroom was so equipped that each crewman could select his own menu and prepare it to his own taste. The Marshall Space Flight Center had program management responsibility for the development of Skylab hardware and experiments.

View of men packaging special food for the elderly, a spinoff program from the space program under auspices of Technology Utilization Program. Men and food are in the Bldg.37, where food has been stowed.

View of men packaging special food for the elderly, a spinoff program from the space program under auspices of Technology Utilization Program. Men and food are in the Bldg.37, where food has been stowed

U. S. Senator E.J. (Jake) Garn, payload specialist, plugs in a food warmer in middeck area of the Shuttle Discovery.

ISS032-E-010671 (29 July 2012) --- Various food and beverage items are featured in this image photographed by an Expedition 32 crew member on the International Space Station.

JSC2010-E-185482 (10 Nov. 2010) --- STS-135 crew members participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. Pictured from the left are NASA astronauts Chris Ferguson, commander; Doug Hurley, pilot; Rex Walheim and Sandy Magnus, both mission specialists. Michele Perchonok, manager, Shuttle Food System, assisted the crew members. STS-135 is planned to be the final mission of the space shuttle program. Photo credit: NASA or National Aeronautics and Space Administration

ISS043E091650 (04/08/2015) --- A view of the food table located in the Russian Zvezda service module on the International Space Station taken by Expedition 43 Flight Engineer Scott Kelly. Assorted food, drink and condiment packets are visible. Kelly tweeted this image along with the comment: ""Looks messy, but it's functional. Our #food table on the @space station. What's for breakfast? #YearInSpace".

S72-15409 (1972) --- A close-up view of a food tray which is scheduled to be used in the Skylab program. Several packages of space food lie beside the tray. The food in the tray is ready to eat. Out of tray, starting from bottom left: grape drink, beef pot roast, chicken and rice, beef sandwiches and sugar cookie cubes. In tray, from back left: orange drink, strawberries, asparagus, prime rib, dinner roll and butterscotch pudding in the center. Photo credit: NASA

jsc2024e040737 -- NASA food scientists rehydrate a food pouch during a test of the Mini Potable Water Dispenser at Johnson Space Center on June 6, 2024. Photo Credit: NASA/David DeHoyos

iss042e017210(12/01/2014) --- European Space Agency Astronaut Samantha Cristoforetti prepares her lunch using the space food rehydrator aboard the International Space Station.

ISS032-E-019031 (15 Aug. 2012) --- Various food items are featured in this image as an Expedition 32 crew member (mostly out of frame) prepares to eat a meal in the Unity node of the International Space Station.

Shown here is the Skylab food heating and serving tray in its stowed position. The Marshall Space Flight Center had program management responsibility for the development of Skylab hardware and experiments.

NASA employees Anita Douglas (l to r), Amy Grose, Aaron Brooks and Cabrina Bell sort through early contributions to the 2011 Feds Feed Families Food Drive at Stennis Space Center. Each summer for three years, federal agencies across the nation have worked together to collect nonperishable food for local food banks across the country.

S62-08745 (1962) --- Group packets of ready to eat space food, with size being measured by a ruler, used by Mercury astronauts. Photo credit: NASA

NASA commercial crew astronaut Kjell Lindgren tries out some of the food he'll enjoy onboard the International Space Station at the Space Food Systems Laboratory at Johnson Space Center. Lindgren is assigned as a backup for SpaceX Crew Dragon’s first and second crewed flights.

Food packages for use on the Gemini-Titan 4 (GT-4) flight. Packages include beef and gravy, peaches, strawberry cereal cubes and beef sandwiches. A water gun is used to reconstitute the dehydrated food. MSC, HOUSTON, TX CN

S62-08742 (1962) --- Food kit used by Mercury astronauts. Some is dehydrated and needs water, other packets are ready to eat. Size is measured relative to a ruler. Included are packets of mushroom soup, orange-grapefruit juice, cocoa beverage, pineapple juice, chicken with gravy, pears, strawberries, beef and vegetables and other assorted food containers. Photo credit: NASA

S62-08743 (1962) --- Food kit used by Mercury astronauts. Some is dehydrated and needs water, other packets are ready to eat. Size is measured relative to a ruler. Included are packets of mushroom soup, orange-grapefruit juice, cocoa beverage, pineapple juice, chicken with gravy, pears, strawberries, beef and vegetables and other assorted food containers. Photo credit: NASA

Stennis Space Center employees concluded their 2012 Feds Feed Families effort at the end of August with collection of 6,701 pounds of nonperishable food items. NASA Office of Human Capital Manager Dorsie Jones (second from right) joined office employees (l to r) Apolonia Acker, Cecile Saltzman, Cabrina Bell and Jeanie Frederick during pickup of the final food items. Stennis food items are contributed to the Hancock County Food Pantry in Bay St. Louis and the Mt. Olive Soup Kitchen in Slidell, La.

View of a cracker with food topping floating in an ISS modules as documented by the Expedition 36 crew.

JSC2001-E-25713 (27 August 2001) --- Astronaut Franklin R. Chang-Diaz, STS-111 mission specialist, is photographed during food testing in the Flight Projects Division Laboratory at the Johnson Space Center (JSC).

S74-25635 (August 1974) --- A close-up view of cheddar cheese spread, one of the items of food selected for the Apollo-Soyuz Test Project mission scheduled for the summer of 1975. This food item was carried on the Apollo missions also.

jsc2024e055706 (Aug. 16, 2024) --- NASA astronaut Chris Williams participates in a training at the Food Lab at NASA’s Johnson Space Center in Houston, Texas, in preparation for his mission to the International Space Station.

jsc2024e040691 -- A prototype of the Mini Potable Water Dispenser, currently in development at NASA’s Marshall Space Flight Center, is displayed alongside various food pouches during a demonstration at NASA’s Johnson Space Center. Photo Credit: NASA/David DeHoyos

S82-26423 (January 1982) --- This is a close-up view of the rehydration unit to be used in meal preparation on operational space shuttle flights. The unit is located on the middeck of the space shuttles in the NASA fleet. Note the part of the food tray in upper right corner. Its six compartments (not all pictured) are used in space shuttle meal preparation and consumption. Photo credit: NASA

JSC2010-E-185484 (10 Nov. 2010) --- NASA astronauts Doug Hurley (left), STS-135 pilot; and Rex Walheim, mission specialist, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. STS-135 is planned to be the final mission of the space shuttle program. Photo credit: NASA or National Aeronautics and Space Administration

JSC2010-E-185481 (10 Nov. 2010) --- NASA astronauts Doug Hurley (left), STS-135 pilot; and Rex Walheim, mission specialist, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. STS-135 is planned to be the final mission of the space shuttle program. Photo credit: NASA or National Aeronautics and Space Administration

JSC2010-E-185479 (10 Nov. 2010) --- NASA astronaut Rex Walheim, STS-135 mission specialist, participates in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. STS-135 is planned to be the final mission of the space shuttle program. Photo credit: NASA or National Aeronautics and Space Administration

JSC2010-E-185486 (10 Nov. 2010) --- NASA astronauts Chris Ferguson (left), STS-135 commander; and Doug Hurley, pilot, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. STS-135 is planned to be the final mission of the space shuttle program. Photo credit: NASA or National Aeronautics and Space Administration

S65-10971 (March 1965 ) --- Food packets for use on the Gemini-3 flight including dehydrated beef pot roast, bacon and egg bites, toasted bread cubes, orange juice and a wet wipe. Water is being inserted into the pouch of dehydrated food.

JSC2008-E-006896 (24 Jan. 2008) --- Astronauts John M. Grunsfeld (left), STS-125 mission specialist; Gregory C. Johnson, pilot; and Michael J. Massimino, mission specialist, participate in a food tasting session in the Flight Projects Division Laboratory at the Johnson Space Center.

JSC2008-E-006897 (24 Jan. 2008) --- Astronauts Scott D. Altman (left), STS-125 commander, and Andrew J. Feustel, mission specialist, participate in a food tasting session in the Flight Projects Division Laboratory at the Johnson Space Center.

S74-20797 (23 April 1974) --- Candidate food items being considered for the joint U.S.-USSR Apollo-Soyuz Test Project mission are sampled by three ASTP crewmen in Building 4 at the Johnson Space Center. They are, left to right, cosmonaut Valeriy N. Kubasov, engineer on the Soviet ASTP crew; astronaut Vance D. Brand, command module pilot of the American ASTP crew; and cosmonaut Aleksey A. Leonov, commander of the Soviet ASTP crew. Kubasov is marking a food rating chart on which the crewmen mark their choices, likes and dislikes of the food being sampled. Brand is drinking orange juice from an accordion-like dispenser. Leonov is eating butter cookies. The two Soviet crewmen will have an opportunity to eat with the three American crewmen while the Apollo and Soyuz spacecraft are docked in Earth orbit. Leonov and Kubasov will dine on food being chosen individually by them now.

ISS036-E-019772 (24 June 2013) --- European Space Agency astronaut Luca Parmitano, Expedition 36 flight engineer, is pictured near food packages floating freely in the Unity node of the International Space Station.

ISS036-E-019775 (24 June 2013) --- European Space Agency astronaut Luca Parmitano, Expedition 36 flight engineer, is pictured near food packages floating freely in the Unity node of the International Space Station.

JSC2009-E-107048 (4 May 2009) --- Astronaut Randy Bresnik, STS-129 mission specialist, participates in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

ISS030-E-178069 (28 March 2012) --- European Space Agency astronaut Andre Kuipers, Expedition 30 flight engineer, is pictured near food storage containers in the Zvezda Service Module of the International Space Station.

iss067e000137 (April 1, 2022) --- NASA astronaut and Expedition 67 Flight Engineer Raja Chari conducts operations for the Food Physiology space nutrition experiment inside the portable glovebag.

JSC2009-E-107047 (4 May 2009) --- Astronaut Leland Melvin, STS-129 mission specialist, participates in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

JSC2010-E-087706 (25 May 2010) --- NASA astronaut Mark Kelly, STS-134 commander, participates in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. Photo credit: NASA or National Aeronautics and Space Administration

JSC2010-E-087712 (25 May 2010) --- NASA astronaut Andrew Feustel, STS-134 mission specialist, participates in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. Photo credit: NASA or National Aeronautics and Space Administration

JSC2010-E-087713 (25 May 2010) --- NASA astronaut Mark Kelly, STS-134 commander, participates in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. Photo credit: NASA or National Aeronautics and Space Administration

JSC2010-E-087707 (25 May 2010) --- NASA astronaut Michael Fincke, STS-134 mission specialist, participates in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. Photo credit: NASA or National Aeronautics and Space Administration

jsc2024e040685 -- A prototype of the Mini Potable Water Dispenser, currently in development at NASA’s Marshall Space Flight Center, is displayed alongside various food pouches during a demonstration at NASA’s Johnson Space Center. Photo Credit: NASA/David DeHoyos

Commercial Crew Program astronauts try out some of the food they’ll enjoy onboard the International Space Station at the Space Food Systems Laboratory at Johnson Space Center in Houston. NASA astronauts Bob Behnken, Doug Hurley, Mike Hopkins and Victor Glover will fly on the SpaceX Crew Dragon. NASA astronaut Kjell Lindgren is assigned as a backup for the Crew Dragon’s first and second crewed flights. Boeing astronaut Chris Ferguson will fly on Boeing’s CST-100 Starliner. Also joining them for the taste tests are Japan Aerospace Exploration Agency astronauts Shoichi Noguchi and Akihiko Hoshide. Noguchi is scheduled to be part of the Expedition 62-63 crew, and Hoshide is training for Expedition 64-65.

Candid views of the STS-41C crew preparing and eating food on the middeck include : Mission pilot Francis R. (Dick) Scobee goes bobbing for a morsel of food from his position on the middeck near the galley.

Commander Barry Wilmore takes a self-portrait with food packages (smoked turkey, cranapple dessert, cornbread dressing, and tea with sugar) planned for his Thanksgiving meal. Image was taken near the galley table in the Unity Node 1, and released by Wilmore on Instagram.

Expedition 36 Flight Engineer Karen Nyberg of NASA floats a piece of food in front her in the Node 1 module during meal time.

ISS018-E-044614 (4 April 2009) --- Japan Aerospace Exploration Agency (JAXA) astronaut Koichi Wakata, Expedition 18/19 flight engineer, is pictured near food and drink containers floating freely in the Harmony node of the International Space Station.

ISS020-E-006349 (3 June 2009) --- Japan Aerospace Exploration Agency (JAXA) astronaut Koichi Wakata, Expedition 20 flight engineer, holds chopsticks near two food containers floating freely in Unity node of the International Space Station.

JSC2009-E-107050 (4 May 2009) --- Astronauts Leland Melvin (left), Robert Satcher and Randy Bresnik, all STS-129 mission specialists, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

iss063e017199 (May 26, 2020) --- NASA astronaut and Expedition 63 Commander Chris Cassidy unloads a bag packed with fresh food from Japan's resupply ship, the H-II Transfer Vehicle-9 (HTV-9), that had arrived at the International Space Station the day before.

JSC2009-E-107052 (4 May 2009) --- Astronauts Leland Melvin (left), Robert Satcher and Randy Bresnik, all STS-129 mission specialists, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

JSC2009-E-107054 (4 May 2009) --- Astronauts Charlie Hobaugh (left), STS-129 commander; Leland Melvin and Robert Satcher, both mission specialists, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

JSC2009-E-107056 (4 May 2009) --- Astronauts Leland Melvin (left) and Robert Satcher, both STS-129 mission specialists, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

JSC2009-E-107059 (4 May 2009) --- Astronauts Robert Satcher (left) and Randy Bresnik, both STS-129 mission specialists, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

JSC2009-E-107049 (4 May 2009) --- Astronauts Charlie Hobaugh (right), STS-129 commander; Mike Foreman (center), mission specialist; and Barry Wilmore, pilot, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

JSC2009-E-107051 (4 May 2009) --- Astronauts Barry Wilmore (left), STS-129 pilot; and Mike Foreman, mission specialist, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

JSC2009-E-107057 (4 May 2009) --- Astronauts Charlie Hobaugh (right), STS-129 commander; Barry Wilmore (left), pilot; and Mike Foreman, mission specialist, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center.

JSC2001-E-25712 (27 August 2001) --- The STS-111 crewmembers are briefed by dietitian Gloria Mongan with Lockheed Martin Space Operations during food testing in the Flight Projects Division Laboratory at the Johnson Space Center (JSC). From back to front are astronauts Kenneth D. Cockrell and Paul S. Lockhart, mission commander and pilot, respectively, and Franklin R. Chang-Diaz and Philippe Perrin, both mission specialists. Perrin represents CNES, the French Space Agency.

STS009-05-0153 (28 Nov. - 8 Dec. 1983) --- Though STS-9 was the space shuttle Columbia's sixth spaceflight, it was the first opportunity for an onboard galley, some of the results of which are shown in this 35mm scene on the flight deck. The metal tray makes for easy preparation and serving of in-space meals for crew members. This crewman is seated at the pilot's station on the flight deck. The actual galley is located in the middeck. Photo credit: NASA

jsc2024e040743 -- A NASA food scientist captures video of the Mini Potable Water Dispenser during testing at Johnson Space Center. Photo Credit: NASA/David DeHoyos

JSC2010-E-087708 (25 May 2010) --- NASA astronaut Gregory H. Johnson (foreground), STS-134 pilot; along with astronauts Greg Chamitoff and Michael Fincke, both STS-134 mission specialists, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. Photo credit: NASA or National Aeronautics and Space Administration

JSC2010-E-087709 (25 May 2010) --- NASA astronaut Mark Kelly (right), STS-134 commander; along with European Space Agency astronaut Roberto Vittori (center) and NASA astronaut Andrew Feustel, both mission specialists, participate in a food tasting session in the Habitability and Environmental Factors Office at NASA's Johnson Space Center. Photo credit: NASA or National Aeronautics and Space Administration

JSC2002-E-01668 (9 January 2002) --- The STS-113 crewmembers are briefed by dietitians during food tasting in the Flight Projects Division Laboratory at the Johnson Space Center (JSC). From front to back are astronauts James D. Wetherbee and Christopher J. (Gus) Loria, mission commander and pilot, respectively, and Michael E. Lopez-Alegria and John B. Herrington, both mission specialists.

ISS018-E-018423 (7 Jan. 2009) --- Astronaut Sandra Magnus, Expedition 18 flight engineer, poses for a photo while holding food pouches near the galley in the Zvezda Service Module of the International Space Station.

JSC2008-E-047934 (19 June 2008) --- Astronaut Thomas H. Marshburn, STS-127 mission specialist, participates in a food tasting session in the Flight Projects Division Laboratory at NASA's Johnson Space Center.

S119-E-008453 (25 March 2009) --- Astronaut Tony Antonelli, STS-119 pilot, watches a spoonful of food float freely while eating a meal on the flight deck of Space Shuttle Discovery.

JSC2008-E-047942 (19 June 2008) --- Astronaut Douglas G. Hurley, STS-127 pilot, participates in a food tasting session in the Flight Projects Division Laboratory at NASA's Johnson Space Center.

JSC2008-E-047941 (19 June 2008) --- Astronaut David A. Wolf, STS-127 mission specialist, participates in a food tasting session in the Flight Projects Division Laboratory at NASA's Johnson Space Center.

ISS030-E-117514 (3 Feb. 2012) --- Russian cosmonaut Anton Shkaplerov, Expedition 30 flight engineer, makes a selection from a food storage container in the Zvezda Service Module of the International Space Station.

iss062e151901 (April 7, 2020) --- NASA astronaut Chris Cassidy services biological samples in a glovebag for the Food Physiology experiment to characterize the key effects of an enhanced spaceflight diet on immune function, the gut microbiome, and nutritional status indicators.

NM21-397-034 (For Release October 1996) --- Cosmonaut Yury V. Usachev, Mir 21 flight engineer, holds a peeler and a piece of mail received along with the food in the Base Block module of the Mir Space Station.