Zero-Gravity, Full Flavor: India’s Space Chef Prepares for Nutrition Experiments on ISS

Image Source: OpIndia

India is set to make history as Group Captain Shubhanshu Shukla, the nation’s second astronaut in space, embarks on the Axiom Mission 4 to the International Space Station (ISS) with a mission that could change the future of space nutrition. Shukla will lead a series of pioneering food and nutrition experiments, developed through a collaboration between ISRO, the Department of Biotechnology, and NASA, focusing on sustainable nutrition and life support for long-duration space travel.

Key Highlights:

Shukla’s experiments will center on India-centric foods, including the sprouting of methi (fenugreek) and moong (green gram) seeds in microgravity—an essential step towards understanding how staple crops grow in space.
The mission will also explore the impact of microgravity and space radiation on edible microalgae and cyanobacteria like Spirulina, nutrient-rich “superfoods” with the potential to support closed-loop life support systems by producing oxygen and absorbing carbon dioxide.
These studies will use indigenously developed biotechnology kits, showcasing India’s growing self-reliance in frontier space research and biotechnology.
Shukla will participate in seven ISRO-led experiments and five joint studies with NASA, alongside 60 scientific investigations by the Ax-4 crew, representing 31 countries during their 14-day stay.
Seeds exposed to space conditions will be brought back to Earth and cultivated over multiple generations to study long-term effects—a leap forward for sustainable space agriculture.

Shukla aims to share this journey with all Indians, capturing his experiences through photos and videos for the nation.

Sources: Hindustan Times, Economic Times, Global Bihari