Research Progress on 3D Printing Technology in the Field of Space Food Processing

• Published in: Shipin Kexue
• Main Author: TONG Qiang, XIAO Shuailei, LI Yi, JIANG Yu, DONG Xiuping
• Format: Article
• Language: English
• Published: China Food Publishing Company 2024-09-01
• Subjects: space food; 3d printing; astronauts; additive manufacturing
• Online Access: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-18-034.pdf

With the realization of “Space 180”, as well as the proposal of the “Space Home Port” program and the manned Mars exploration program, taikonaunts have gradually undertaken more long-term missions in deep space. Therefore, the supply technology of space foods is facing new challenges. Three-dimensional printing technology, also known as additive manufacturing technology, provides a new idea to solve space food problems because of its ability to produce highly customized and personalized foods. Through research and analysis, this article introduces common 3D food printing methods, systematically discusses the application of 3D printing technology in the design and production of space food shapes and the regulation of nutrients and flavor as well as its advantages in enabling the long-term storage and transportation of space foods, and points out the unique challenges of 3D printed food production in the space environment, including printing and shaping under microgravity conditions, and the impact of cosmic radiation on materials and equipment. Finally, an outlook on future trends and directions for 3D printed space food technology is provided, aiming to provide a reference for space food innovation.