Indian-origin food scientist Professor Suresh Pillai is revolutionising space cuisine, ensuring astronauts enjoy nutritious and culturally relevant meals. As Shubhanshu Shukla prepares to be the first Indian astronaut on the ISS with Axiom Mission 4, Pillai's work takes center stage. His lab's eBeam technology sterilises food without heat, crucial for long-duration missions. NASA's meticulously crafted Indian-style barramundi fish curry exemplifies this innovation. Shukla will savor home-style Indian dishes alongside standard NASA fare, enhancing well-being in microgravity.from Science News - Times of India https://ift.tt/OHQFJbn
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