Scientists from Imperial College London and partners have successfully launched a fully automated miniature microbe laboratory aboard Europe’s first commercial returnable spacecraft. The mission aims to harness the unique conditions of space to develop microbes that can produce edible proteins efficiently. This breakthrough could significantly boost the precision fermentation industry, paving the way for more environmentally-friendly food.
The “harsh” environment of space is ideal for testing technologies like precision fermentation, says Dr. Rodrigo Ledesma-Amaro. By stress-testing these technologies in orbit, scientists hope to develop microbial strains that can utilize various feedstocks, such as CO2 and its derived molecules. This could lead to more efficient food production on Earth, particularly in areas where traditional farming is not feasible.
The partnership includes companies Frontier Space and ATMOS Space Cargo, which collaborated with the European Space Agency. Astronauts currently rely on non-reusable spacecraft for food, but this technology could reduce costs by allowing food production in orbit.
While precision fermentation shows promise in reducing climate change by using less land to produce food, there is still a need for further research. The space mission will help scientists better understand the technology and its applications. Future studies will focus on the effects of microgravity, radiation, and other factors on microbial cells, as well as the development of new hardware and software systems.
By pushing the boundaries of precision fermentation in space, this collaboration aims to create a more sustainable food future, both in space and on Earth.
Source: https://www.foodnavigator.com/Article/2025/04/22/space-precision-fermentation-will-bolster-earth-production