Historical view	Present scenario
In the early days of space exploration, space food was limited in variety, taste, and nutritional quality.	In the present era, space food has come a long way and has undergone significant improvements.
The primary focus was on providing astronauts with enough calories to sustain their energy levels. Food was often freeze-dried or thermally stabilized to extend its shelf life and reduce weight.	Space agencies and food scientists have made substantial efforts to enhance the quality, variety, taste, and nutritional value of space food.
Some early space food options included pureed meals, bite-sized cubes, and squeezed tubes of food. The selection was limited, and astronauts had to rehydrate their meals with water before consumption.	The focus has shifted towards providing balanced nutrition, improving flavor, and offering a wider range of meal options. Astronauts now have access to a more diverse menu that includes a variety of main courses, fruits, vegetables, snacks, desserts, and beverages.
The taste and texture of space food were often compromised, and astronauts reported difficulties in adapting to the eating experience in such gravitational alteration (Perchonok & Charles, 2002).	Food is prepared using advanced technology, such as freeze-drying and thermostabilization, to retain flavor, texture, and nutritional content. (Aleksey et al., 2021).