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Celestial gastronomy at EHTL: the NASA breakfast project

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at 0.3 KM
Musée national d'histoire naturelle (MNHN)
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• culinary
• Luxembourgish
• Luxembourg
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The Luxembourg School of Hospitality and Tourism (EHTL) took up NASA's culinary challenge, putting its students' creativity to the test in space. Their mission was to design a savory breakfast, free of added salt, that could be freeze-dried and stored in microgravity for a long time.

The recipe strictly meets NASA nutritional requirements, taking into account energy requirements, fat, sodium and dietary fiber. While taking into account the physiological changes of astronauts on space missions, particular effort was placed on amplifying the sensory profile to guarantee the palatability of the recipe. The EHTL initiative illustrates true culinary prowess, combining ingenuity, respect for nutritional standards and adaptation to spatial challenges, thus highlighting the school's excellence in this demanding field.

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