Part 4/7:
Creating long-lasting food involves a complex process, requiring precision and innovation. Food must be stabilized through methods such as freeze-drying or thermostabilization, which remove bacteria and reduce volume. Afterwards, foods are vacuum-sealed to exclude oxygen, further extending shelf life.
Before approval, every meal is subjected to rigorous testing, scored on a 1-9 hedonic scale to ensure quality and palatability. To qualify, foods must score at least a six or higher—similar to standards used in the terrestrial food industry.