Samantha Cristoforetti (NASA/Robert Markowitz)Īll the members of the crew will benefit from the quality choices of Cristoforetti and find on their spatial table four monovarietals: a Carolea, Itrana, Moraiolo and a Coratina.

It studies the impact of space environment conditions on the physio-chemical, nutritional and microbiological characteristics of extra virgin olive oil, with a specific focus on its reactions to microgravity and radiations.įurthermore, part of the oils is intended for the preparation of the so-called bonus food, which indicates the specialties, prepared and packaged on the ground, that each astronaut can choose to bring with them to supplement the provided standard diet. Moreover, during her time in orbit, she will conduct numerous experiments, covering different sectors of medicine and nutrition, including six experiments set up by ASI.Īmong these, the ‘EVOO’ project is focused on balanced nutrition. “I wish good luck and all the best in her work to Samantha for her new and extraordinary adventure,” he added.Īs a mission specialist, Cristoforetti took on the role of USOS Lead, responsible for operations within the United States Orbital Segment of the ISS for the duration of the mission. “This year, Samantha Cristoforetti’s return to the International Space Station, obtained through our negotiations with the ESA in the last few years, underlines, also symbolically, the importance our country has been giving to space activities for some time,” said Giorgio Saccoccia, the president of the Italian Space Agency (ASI). They were brought into space by the European Space Agency (ESA) astronaut Samantha Cristoforetti, who returned to the ISS for her second mission, Minerva. Last week, four Italian olive oils were sent into orbit on the International Space Station (ISS), and they are now flying at an altitude of approximately 400 kilometers above Earth.

Ancient space station orbiting earth