French explorers Olivier Pezeron and Arnaud Fauvet enjoyed gourmet space food on their 20-day Greenland expedition this summer. The menu, prepared by a French chef for ESA astronauts, included delicacies such as sword fish, duck with capers and Thai chicken.
When they set out on their 600 km skiing expedition on 2 June from Kangerlussuaq, Greenland, space food was among the 100 kg of luggage stacked on the sledges they pulled behind them. The meals were prepared by the French gourmet house Alain Ducasse Formation (ADF) which is working with ESA to develop healthy and tasty dishes for human space missions.
"This expedition gave us another opportunity to have our space food evaluated by people under stress living in hostile environments similar to those experienced by astronauts," says Pierre Brisson, head of ESA’s Technology Transfer and Promotion office.
Pierre Brisson | alfa
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At the LASYS 2018, from June 5th to 7th, the Laser Zentrum Hannover e.V. (LZH) will be showcasing processes for the laser material processing of tomorrow in hall 4 at stand 4E75. With blown bomb shells the LZH will present first results of a research project on civil security.
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There are videos on the internet that can make one marvel at technology. For example, a smartphone is casually bent around the arm or a thin-film display is rolled in all directions and with almost every diameter. From the user's point of view, this looks fantastic. From a professional point of view, however, the question arises: Is that already possible?
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So-called quantum many-body scars allow quantum systems to stay out of equilibrium much longer, explaining experiment | Study published in Nature Physics
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