New flavors may evolve as earth foods migrate to outer space. A collaboration between Maggie Coblentz at the MIT Media Lab and Joshua Evans at the University of Oxford aims to map the emergence of this new space "terroir." This research seeks to understand how the space environment may uniquely alter the flavors of familiar foods, in particular through fermentation processes. As an initial experiment we're sending a sample of miso to the International Space Station (ISS) for 30 days on the upcoming SpaceX-20 launch, and tracking how its microbiome and flavor chemistry may change compared to earthbound control samples.
Stay tuned for results and updates from the ISS!
Learn more about our ongoing Fermentation in Space research here.