Författare: Hideaki Miyamoto

Volker Hessel is Professor at the University of Adelaide (Australia) in the School of Chemical Engineering and Advanced Materials. He is the scientific director of the Andy Thomas Centre for Space Resources (ATCSR). He was Director R&D at the ”Institut fuer Mikrotechnik Mainz Gmb H” (Germany) as well as Professor at Eindhoven University of Technology (The Netherlands). His research is focused on microfluidic/continuous-flow and plasma-chemistry based engineering, and space-resource research. He is (co-)author of > 550 peer-reviewed publications and several books. Jana Stoudemire is the Commercial Innovation Strategy Lead for Axiom Space (USA), responsible for identifying new business opportunities for biomedical and technology research and manufacturing applications on the world”s first commercial space station. She joined the International Space Station U.S. National Laboratory (ISS-NL) team, then Space Tango, where she established the initial foundational biomedical partnerships defining a new sector of the space economy. She has participated in > 50 speaking engagements, and she is a member of the National Academies of Sciences Committee on Biological and Physical Sciences in Space (CBPSS). Hideaki Miyamoto is the Head of the Department of Systems Innovation and Professor at the University of Tokyo, Japan. He was an Adjunct Professor at the Japanese Aerospace Exploration Agency (JAXA) from 2017 to 2019. He is involved in many space missions, such as asteroid missions (Hayabusa, Hayabusa-2, and HERA), lunar missions (Kaguya, LUPEX), and Mars missions (MMX). He has published > 110 peer-reviewed publications, mostly in planetary science Ian D. Fisk is the Professor of Flavor Chemistry at the University of Nottingham, UK, and Director of the International Flavour Research Centre (UK and Australia). Before, he worked in the food industry as a senior flavor chemist for Kraft Foods. His research interests lie in flavor management (plant biology, agricultural techniques, food production through to consumption) and fundamental food chemistry to support novel processing technologies and commercial products. He has long term research interests in optimizing space farming, space food processing and space food for future longer-term space missions. He is (co-)author of >100 peer-reviewed publications.