Grace leads NASA’s research effort to develop safe, nutritious and palatable foods that will sustain astronauts during long space missions. Her work, which includes investigations into novel processing, packaging, storage, probiotics and functional foods, has relevance for the whole industry. She has degrees in food science from Penn State and North Caroline Universities and a PhD in functional genomics, also from North Carolina.
Food scientists at NASA overcome unique challenges to create foods that will sustain astronauts during the rigors of space travel. Grace will encourage us to think a long way outside of the box as she outlines learnings for the global food industry from the space program’s development of nutritious, stable foods for missions to the moon and Mars.
Her presentation will reveal: