NASA Food Scientist

Megan Sullivan

Bonus Points Education: BS, Chemistry; MS, Food Science; PhD, Food Chemistry; minors in Nutritional Biochemistry and Marketing On the web: Institute of Food Technologists (www.ift.org) Related careers: Inspection lab technician, nutritionist, research chef, food and drug lawyer

For most of us, food is almost always within reach. Food scientists make this convenience possible by using chemistry, engineering, biology, and nutrition to preserve, process, package, and deliver the foods we need. In space, food is not so easy to come by, which is why food scientist Michele Perchonok develops food for astronauts. At NASA’s Johnson Space Center (JSC), Perchonok’s work has become more challenging as NASA plans and prepares for two-and-a-half to three-year Mars missions. Astronauts on these voyages will not only need prepackaged food, but also supplies that enable them to prepare real meals, process foods into edible ingredients (e.g., wheat into wheat flour into bread), and even grow crops!

Describe this career.

In the JSC Space Food Systems Laboratory, food scientists develop products for the Space Shuttle, International Space Station, and Exploration programs. For the Space Shuttle and Space Station, we develop, produce, package, and write specifications for astronaut food products. Fueled by the Vision for Space Exploration, the NASA-wide Exploration program plans for future missions in our solar system, starting with the Moon, and followed by voyages to Mars. As part of this preparation, we evaluate new food packaging materials; develop recipes that use only a limited number of crops (e.g., soybeans, wheat, peanuts, vegetables, and fruits) and resupply items (e.g., dried milk, spices, and cocoa powder); determine how the acceptance of freeze-dried foods and powdered drinks changes if the foods are rehydrated with hot, ambient, or cold water; and conduct shelf-life testing to determine how long the foods are acceptable and nutritious.

A shelf-life investigation might involve determining if a thermally processed NASA food item has a shelf life of three years. The food is stored at a control temperature of 40°F (about 4°C), and also at 70°F and 95°F (approximately 21°C and 35°C) to determine how variations in temperature may affect the food quality in relation to the control. To minimize data variability, we analyze multiple samples and test the food every four to six months for the three-year duration of the investigation.

A typical day at work?

I am involved more with planning and managing projects and investigations rather than conducting experiments in the actual lab. As a project manager, I interact with food scientists and dieticians in the food lab to stay updated on investigations and provide input when needed, coordinate research for external NASA-funded university projects, and collaborate with other JSC engineers and scientists. For example, a JSC team is working on cargo stowage volume for the Crew Exploration Vehicle—our new spacecraft for human space exploration, which should be built and flying by 2014. I provide the team with food stowage volumes, mass, and reasons why our products should be stowed in hard containers instead of soft bags (e.g., hard packaging permits less damage and greater integrity). I also review food-related requirements for the vehicle, such as why we prefer smooth versus pitted surfaces in the galley (i.e., smooth surfaces are easier to clean and minimize the possibility of bacterial growth.)

Advice for students?

First, a good science background is required—in chemistry, biology, engineering, microbiology, or nutrition, for example. The next step involves understanding how to apply the science to food. Some food scientists may obtain all of their degrees, undergraduate through graduate school, specifically in food science. As a chemistry major in college, I was introduced to food science during a summer internship in the research and development lab at Dunkin’ Donuts.

I love that whatever I do, I can see a direct application. When I worked in the food industry, it was exciting to see products I developed end up on grocery store shelves. Now, at NASA, I help our current and future astronauts. It doesn’t hurt that every day when I drive up to JSC, I see rockets on display at the entrance—even after working here for more than five years the sight still gives me a thrill!

—By Megan Sullivan

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