Ologies with Alie Ward Astrobromatology (SPACE FOOD) with Maggie Coblentz
Dec 10, 2025
In this engaging discussion, Maggie Coblentz, an artist and astrobromatologist who's researched space food at MIT and the ISS, dives into the quirky world of food beyond Earth. She shares wild tales of dehydrated meals, the art of zero-G cooking, and the challenge of growing food for Mars. You'll learn about astronaut cravings, the ethics surrounding space food tourism, and the impact of design on dining in orbit. Plus, Maggie humorously addresses the infamous astronaut ice cream and the importance of morale-boosting treats in space!
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Design Lens Reveals Human Needs In Space
- Maggie Coblentz approached space food through design, asking how people live and eat in zero-G rather than as just a technical problem.
- She used photos, interviews, and later zero-G tests to translate human rituals into practical space solutions.
Freeze-Drying And Rehydration Are Standard
- Modern space food shifted from heavy canned goods to freeze-dried, rehydratable meals monitored by nutritionists.
- Astronauts scan items and rehydrate them with recycled water at a rehydration station before eating from the pouch.
Deep-Space Food Requires New Systems
- Agencies now pursue deep-space food systems that support long missions with closed-loop farming and appliances for fresh cooking.
- Prize winners include dark-growth farms, centrifugal ovens, and set-and-forget units for greens and edible bugs.
