Space food experiences: designing passenger's eating experiences for future space travel scenarios

Given the increasing possibilities of short- and long-term space travel to the Moon and Mars, it is essential not only to design nutritious foods but also to make eating an enjoyable experience. To date, though, perhaps unsurprisingly, most research on space food design has emphasized the functional and nutritional aspects of food, and there are no systematic studies that focus on the human experience of eating in space. It is known, however, that food has a multi-dimensional and multi-sensorial role in societies and that sensory, hedonic, and social features of eating and food design should not be underestimated. Here, we present how research in the field of Human-Computer Interaction (HCI) can provide a user-centered design approach to co-create innovative ideas around the future of food and eating in space, balancing functional and experiential factors. Based on our research and inspired by advances in human-food interaction design, we have developed three design concepts that integrate and tackle the functional, sensorial, emotional, social, and environmental/atmospheric aspects of “eating experiences in space.” We can particularly capitalize on recent technological advances around digital fabrication, 3D food printing technology, and virtual and augmented reality to enable the design and integration of multisensory eating experiences. We also highlight that in future space travel, the target users will diversify. In relation to such future users, we need to consider not only astronauts (current users, paid to do the job) but also paying customers (non-astronauts) who will be able to book a space holiday to the Moon or Mars. To create the right conditions for space travel and satisfy those users, we need to innovate beyond the initial excitement of designing an “eating like an astronaut” experience. To do so we carried out a three-stage research and design process: (1) first we collected data on users imaginary of eating in space through an online survey (n = 215) to conceptualize eating experiences for short- and long-term space flights (i.e., Moon, Mars); then (2) we iteratively created three design concepts, and finally (3) asked experts in the field for their feedback on our designs. We discuss our results in the context of the wider multisensory experience design and research space

Von den Lernenden zum Ergebnis: Eine paradigmatische Verschiebung in der österreichischen Basisbildung. Eine kritische Einschätzung aus dem Handlungsfeld

Der Beitrag zeichnet einen aktuell vollzogenen Bruch in der österreichischen Basisbildung nach, der sich durch die Veröffentlichung eines Curriculums manifestiert und in der Verwerfung einer emanzipatorischen Tradition von Basisbildung sichtbar wird. Eine kritische Auseinandersetzung mit dem Curriculum kann in Österreich derzeit nicht öffentlich stattfinden. Der Artikel in dieser Zeitschrift ist ein Versuch, die fachliche und bildungspolitische Debatte lebendig zu halten. (DIPF/Orig.)This paper aims to trace the present disruption within Austrian adult basic education which manifests itself by the presentation of a top down curriculum and becomes visible in the distortion of an emancipatory and participatory tradition in adult basic education. A public debate about the curriculum in Austria is blocked and prohibited. This paper intends to keep the debate among experts in the fields of basic education and educational policy alive. (DIPF/Orig.

Analysis of rSOC Systems to Support the Energy Supply of Modern Positive Energy Districts

This study evaluates the integration of reversible solid oxide cell (rSOC) systems within Positive Energy Districts (PEDs) to enhance energy self-sufficiency and optimize the use of renewable energy based on seasonal energy storaging. rSOC systems are dual-mode technologies capable of operating as both electrolyzers and fuel cells, enabling seasonal energy storage by converting surplus energy, in this case from photovoltaic (PV) systems, into hydrogen during the summer months and converting it back to electricity and heat during winter. The heat generated is of a high temperature, making it suitable for both heating and hot water preparation. For the investigation, an own simulation model was developed using Python-based tools, incorporating detailed component characteristics and operating models. The emphasis was shifted towards seasonal operation, as it became evident that there were no benefits to be gained from short-term storage in comparison to battery storages. For the saisonal operation, two operation models have been investigated: continuous operation (Scenario I) and predictive operation based on short-term forecasts (Scenario II). Results show that predictive operation reduces electricity grid dependency by aligning rSOC activity with PED energy demands and PV generation patterns. Parameter studies identified optimal configurations of rSOC power, battery capacity, and battery inverter dimensions to balance self-sufficiency and economic performance. While the system exhibits considerable technical potential, its economic integration represents a significant challenge, caused by high investment costs of rSOC systems and the comparatively low electrical efficiency for hydrogen production and subsequent reconversion into electricity. Consequently, it was not possible to identify an economically viable business model within the prevailing framework conditions, whether for Scenario I or Scenario II. Sensitive analyses taking into account the further development of the technology and the relevant framework contions however, shows, that rSOC has the potential to be an interesting option for use in PEDs in the future. The investigation was carried out as part of the Cell4Live project, focusing on technical and economic aspects of rSOC systems integrated in PEDs