In order to improve astronauts’ well being on long-duration missions such as on a Moon base or on Mars, food plays an essential key role. Besides a source for nutrition, the smell of fresh bread evokes memories of general happiness and is an important psychological factor. It is a symbol of recreational time and procedure down on Earth. The goal of our experiment is to produce freshly made bread aboard the International Space Station (ISS) in micro-gravity. The specimen will be the typical weekend German bread roll. We are working to produce a bread machine that will be capable of baking bread rolls and a dough mixture that will be suitable for the space environment.
Our team comprises a mix of space scientists, engineers and science communicators with several years’ experience in the sector. We will work with the baking industry and food scientists to fully develop and realise the project.
As CEO/Founder of Bake In Space, Sebastian Marcu enjoys the challenge of developing new, innovative space concepts. Inspired by the US “newspace” start-up scene, he is keen on bringing this movement to Europe.
Klaus-Dieter Relotius is a project management consultant who has over 31 years’ experience in spacecraft operations and development in the fields of human spaceflight.
A creative engineer, Neil Jaschinski has been working as a validation engineer and as a freelancer specialised in the construction and prototyping of space related hardware. He came up with the idea of baking bread in space.
Guido Morzuch served as Project manager for the Columbus ground segment definition and payload test facility, as well as Columbus Flight Director at the Columbus Conctrol Center (Col-CC) in Oberfaffenhofen.
A German physicists and former ESA astronaut, Dr Gerhard Thiele flew on STS-99 with Space Shuttle Endeavour on the Shuttle Radar Topography Mission (SRTM).
With over 18 years experience in various project roles for ISS payloads and microgravity experiments at OHB System AG, Dr Matthias Boehme, works as a System Engineer on Human Spaceflight Utilisation and Operation. He holds a diploma and PhD in Experimental Physics.
Our partners include DLR who will ensure the transport and logistics of the payload to the International Space Station (ISS), as well as industry partners OHB System AG who will build the bread oven. WFB are supporting the initial financing to kick-start the project. We will work together with researchers, engineers and students at ZARM who will test the hardware. TTZ Bremerhaven will provide the scientific expertise for customising the oven and developing the dough mixture.
21. June 2017
Our CEO, Sebastian Marcu, spoke to Countdown Podcast about how Bake In Space came about, what problems we have to overcome, and how to finally bake bread rolls in space. Listen to the podcast here (in German). For an overview of the different podcasts on Countdown Podcast, visit here. […]
16. June 2017
Over the past week, Bake In Space has taken the media by storm following the news of our project. In the latest development, we have been featured on the American late-night talk show Jimmy Kimmel Live. “Not only has the idea of baking bread in space […]
12. June 2017
Bake In Space has taken the world by storm following the article featured in New Scientist. On Friday the article was trending on Reddit at /r/space and at the time of writing has nearly 13k ‘upvotes’. The news item was picked up across news agencies worldwide. This […]
8. June 2017
Bake In Space has been featured in New Scientist. Read the full article here.
BAKE IN SPACE
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