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Mission: Space Food is a health technology company focusing on an integrative approach to human health, starting with the brain.
As the first commercial company focused on space nutrition, we engineer products to meet the needs of astronauts, whose cognitive and physical fitness is paramount to their success. Our belief is that by meeting the demands of the most intense environment a person could possibly find themselves in, we ensure the performance of our product on Earth.
We are a team of Michelin star chefs, aerospace engineers, doctors, astronauts and cognitive nutritionists working together to define the future of nutrition.
What We Do
In the wake of the 21st century, humans inevitably start looking into their long-term future as a spacefaring civilization. One of the pillars of human life, eating, becomes an increasingly important field of multidisciplinary innovation to be able to support life outside of Earth.
Simultaneously, human society wakes up to the fact that the current food system is deeply flawed, becoming the main contributor to climate change and ecosystem degradation, putting all life under existential risk.
In preparation of missions to set a base on Earth’s moon, the first human interplanetary mission to Mars, and the rise of Space Tourism, the International Space Station (ISS) serves as a platform to prototype the most efficient food systems and meals in microgravity that are both delicious, resource-efficient, nutritious, and sustainable.
By re-imagining astronaut food on the ISS, Mission: Space Food creates eating experiences to address the public health and ecological constraints on earth, seeding the eating rituals and flavours for centuries to come.
Shahreen Reza is the Founder of Mission: Space Food. Her first start-up, PurifAid, developed cleantech using the byproduct of Scotch Whisky to decontaminate industrially polluted water in Europe, and brought it to the villages of Bangladesh to tackle the arsenic water crisis through adsorption technology. After her company was acquired, she worked as Deputy Head of Global Business for Palantir Technologies, a Silicon Valley start-up focused on big data integration.
She studied Finance & Strategy in Sciences-Po, Paris, and holds an MPhil in Counter-Terrorism and Security from the University of Cambridge, and a Bachelors in Philosophy, Russian Literature, and Politics from Trinity College, University of Toronto. Shahreen trained at Cordon Bleu, Paris and apprenticed at a Michelin Star restaurant in California, and the iconic French bistro, Chez Marcel, in Paris. Shahreen founded Mindful, University of Toronto’s first peer review journal of Ethics and Political Theory, currently in its 10th year of publication. Shahreen specializes in global business development.
If I could bring one food to Mars, it would be...
I love all kinds of dumplings, whether it’s soup dumplings, buff momos, pierogies, matzo balls, empanadas or samosas.
According to Max Falkowitz, of the Dumpling Galaxy:
We can argue about the mechanics, but what does a dumpling make us feel? Dumplings are about condensing delight. It's about combining a lot of flavors and textures in one bite or two.
Graham Greene is our Chief Product Officer. He has 7+ years' experience working in Michelin starred restaurants in the United States and abroad. His cooking career started in high school where he moved to NYC after securing a job at the then two-star restaurant Marea, at eighteen years old. Graham continued working there while enrolling at The Culinary Institute of America in Hyde Park NY, where he received his degree. In the years following his education, he spent time in kitchens in Copenhagen and northern England. before landing a job in San Francisco, California at the restaurant In Situ. In the following three years, Graham helped to open the restaurant, In Situ and later moved to the company's flagship three-star restaurant Benu.
The time spent in these kitchens was crucial in developing the craft of cooking. However, what excites Graham about these future projects is developing food-based solutions that meet the global scale of the problems surrounding the way we grow, produce and consume food.
What makes you passionate about Space?
Immense challenges have the ability to bring out the best of humanity. The necessity to innovate, born out of space exploration, forces us to look at problems through a new lens. These innovations can directly improve human lives on earth.
Dr. Aaron Persad
Dr. Aaron Persad will be leading hardware, integration, and operations development at MSF. He has 15 years of experience in space sciences, microgravity research and mechatronics. Dr. Aaron Persad is a Postdoctoral Fellow in the Microfluidics and Nanofluidics Research Lab in the Mechanical Engineering Department at the Massachusetts Institute of Technology. He ranked 2nd in Canada in Mechanical Engineering for the Natural Sciences and Engineering Research Council of Canada’s Postdoctoral Fellowship Award. At MIT, he is leading investigations related to deep space human travel including water recovery and purification, and the development of life support systems.
Dr. Persad served as a Canadian member of the European Space Agency’s Microgravity Applications Program mission team between 2010 and 2017, and he has designed and built payloads for the International Space Station which flew on SpaceX CRS-7 and CRS-9 to investigate the thermodynamic stability of water in weightlessness. He has led six microgravity flight campaigns for US customers, including NASA, between 2015 and 2018. Dr. Persad formerly worked in the Canadian Space Agency’s Life and Physical Sciences division managing the agency’s parabolic flight campaigns. He co-founded Canada's student parabolic flight campaign competition in 2016.
If I could bring one food to Mars, it would be...
Bake and shark!
The crunch of each bite with tamarind chutney always reminds me of Maracas beach in Trinidad.