Latest news with #DFRL
Time of India
2 days ago
- Science
- Time of India
From Mysuru to space: Halwa takes flight
Axiom Mission 4 space mission Shubhanshu Shukla ISRO Mission postponed again The Defence Food Research Laboratory (DFRL) in Mysuru has developed specially curated Indian meals for astronauts on the Axiom-4 (Ax-4). Among the crew is Indian Air Force pilot(39), who will become the second Indian to travel to space as part of this private mission to the International Space Station (ISS).Among the provisions making the journey into space will be an array of nutritious and culturally familiar Indian foods designed by DFRL in collaboration with the Defence Research and Development Organisation (DRDO) andscientists. Items include: Mango pulp, Hesaru Bele Halwa (moong dal halwa), Carrot Halwa and other varieties of rice dishes suited for space travel. An official said, 'Due to strict dietary regulations in space, spicy or oily foods are not permitted. Instead, astronauts require balanced, easy-to-digest meals that can endure long durations in microgravity without spoilage.'Officials said that the food items have been developed using advanced preservation technologies such as freeze-drying and vacuum-packing, ensuring they remain fresh and safe for consumption over several months in space. Dishes like dal chawal, rajma, khichdi, and vegetable biryani are part of the curated menu. Scientists have ensured these meals retain traditional Indian cooking methods while meeting the nutritional and safety requirements of space missions.'This isn't the first time Mysuru's DFRL has made its mark in space. Back in 1984, India's first astronaut, Rakesh Sharma, consumed food supplied by DFRL during his seven-day mission, which included pulav, aloo chole, and rava halwa. Officials said that ahead of the mission, Shukla sampled over 50 varieties of food at a special tasting session organised for astronauts. These sessions help assess taste, texture, and nutrition before finalising the onboard menu. An official added, 'As India continues to make strides in the space sector, contributions from institutes like DFRL highlight the seamless blend of tradition, science, and national pride—bringing a taste of home to Indians venturing far beyond the Earth.'
Deccan Herald
2 days ago
- Science
- Deccan Herald
Mysuru's DFRL understands gravity of astronauts' food cravings
Mysuru: The launch of the Axiom-4 mission carrying Indian astronaut Shubhanshu Shukla and three others to the International Space Station (ISS) may have been postponed. .But Mysuru-based Defence Food Research Laboratory (DFRL), under DRDO, has prepared a variety of food items that were to have been carried as part of the Indian Space Research Organisation (Isro) and the Defence Research and Development Organisation (DRDO) have developed an Indian menu for space after years of with scientific instruments and personal mementoes, Shubhanshu would have carried Mysuru-made food to the ISS in the Axiom-4 mission that has now been put off. .SpaceX's Axiom 4 mission postponed again, India's Shubhanshu Shukla's maiden journey to ISS officer Madhukar confirmed to DH that the astronaut was to carry a few Indian foods for the mission, including mango nectar (aam ras), carrot halwa (gajar ka halwa), moong dal halwa and a few rice human spaceflight programme director had disclosed this in a meeting held recently in Bengaluru..'As per the memorandum of understanding (MoU) between Isro and DRDO, we are not allowed to give out more details,' Madhukar said..'We are excited that the food products prepared here will be tasted by astronauts of the ISS mission. It is an effort to make the Indian astronaut's space mission memorable,' he cookies and candies are packed for space trips. NASA's space food systems laboratory produces freeze-dried this time the Indian astronaut will have Indian food on DFRL has developed a range of ready-to-eat and semi-hydrated Indian dishes for the mission, tailored for zero gravity. This includes parathas, vegetable biryani, rice and dal, sambar, rajma, khichdi and food has been designed in such a way that it is lightweight, low-volume and easy-to-consume wholesome food. The astronaut just has to add water to the items and warm it before eating it in tickled Rakesh Sharma's taste buds DFRL was established in Mysuru in 1961 to cater to the needs of the Indian Army, Navy, Air Force, and paramilitary forces. It aims to design light-weight food with a longer shelf life under varied climatic had also prepared and packed food for Rakesh Sharma four decades ago.
