ElastiGlass Barrier Film and Food Processing Techniques for the 3-to-5 Year Shelf-Stable Food Package

Award Information
Agency: National Aeronautics and Space Administration
Branch: N/A
Contract: NNJ06JD60C
Agency Tracking Number: 053379
Amount: $69,995.00
Phase: Phase I
Program: SBIR
Awards Year: 2006
Solicitation Year: 2005
Solicitation Topic Code: X12.05
Solicitation Number: N/A
Small Business Information
303 Bear Hill Road, Suite 200 (2nd Floor), WALTHAM, MA, 02451-1016
DUNS: 004627316
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 Robert Kovar
 Principal Investigator
 (781) 890-1338
Business Contact
 William Thompson
Title: Contracts Manager
Phone: (781) 890-1338
Email: bthompson@infoscitex.com
Research Institution
Current interests within the National Aeronautics and Space Administration (NASA) foresee extension of exploratory space missions to the Moon, Mars, and beyond. Realization of these targets will require development of a range of advanced technologies including life support systems. Food represents one of the most crucial components of life support, as the ability to supply safe, nutritious and organoleptically pleasing meals to space flight personnel for the duration of their mission will be of paramount importance in maintaining crew functionality and morale. In this Phase I Small Business Innovation Research (SBIR) program, Infoscitex Corporation will develop an advanced barrier film, ElastiGlass, which will enable 3-to-5 year shelf life, with the added benefit of reducing the logistic burdens associated with waste handling, and minimizing package weight and storage space requirements. Follow-on efforts will focus on the development of food preparation and packaging processes that will ensure near zero oxygen content within the sealed food pouch. Specific benefits of ElastiGlass thermostabilized food pouches will include: increased shelf-life (3 to 5 years), reduced weight, reduced waste, zero metal content, and optical transparency.

* Information listed above is at the time of submission. *

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