This year, GHCDS students are reaching for the stars—literally! Through the NASA HUNCH Program, our talented high schoolers are working on innovative projects in biomedical engineering, design & prototyping, and culinary science, contributing to real-world solutions that could benefit astronauts aboard the International Space Station.
Project Teams & Focus Areas:
- Biomedical Innovation: Two teams (five students) are designing medical solutions to enhance astronaut health in space.
- Design & Prototyping: One team (two students) is developing a functional prototype to solve a specific challenge in spaceflight.
- Culinary Science: Two teams (four students) are creating astronaut-friendly meals that meet NASA’s strict nutritional and storage requirements.
Our students include five seniors, five juniors, and one sophomore, all dedicated to pushing the boundaries of STEM learning.
Project Presentations & Next Steps
Originally, our culinary teams planned to compete in Puerto Rico, but due to travel restrictions, they will now present virtually. The biomedical and design teams will also participate in a Zoom presentation to NASA project managers.
Finalists will earn an incredible opportunity to travel to Houston, TX to showcase their work at a NASA STEM Fair, where they will present alongside students from across the country.
Recently, three of our teams presented their initial project designs to NASA project managers, receiving valuable feedback that will guide their next steps.
We are beyond proud of our students for taking on this out-of-this-world challenge, and we can’t wait to see where their hard work and ingenuity take them next!
We would like to extend a heartfelt thank you to Bob Zeek, a dedicated NASA HUNCH representative working at the Marshall Space Flight Center in Huntsville, Alabama. Recognizing a need in our program, Bob generously donated Sterno Butane Stoves to support our culinary project team as they develop astronaut-friendly meals for space travel.
This thoughtful contribution will allow our students to continue experimenting, refining, and perfecting their dishes under realistic cooking conditions, bringing them one step closer to making their mark on space cuisine!
We are incredibly grateful for Bob’s generosity and for the NASA HUNCH program’s continued support in providing our students with invaluable hands-on STEM opportunities.
Thank you, Bob, for helping our young innovators reach for the stars!