Connecting the dots between space research and food systems
Catherine Alex (Master in Food Systems Alumna) on turning curiosity into innovation that feeds both Earth and beyond. And how her thesis led to a job at the ESA European Space Agency, Business Incubation Centres
Turning space technologies into real-world solutions
As a graduate of the Master in Food Systems programme, Catherine Alex has built a career at the intersection of sustainability, food innovation, entrepreneurship and space. Today, she works at the European Space Agency, helping startups turn space technologies into real-world solutions.
Can you share a bit about your background and how you discovered the Master in Food Systems Programme?
Catherine Alex: ‘I live in Germany now, but I’m originally from Kerala, in South India, where I studied food technology. I found out about the MFS programme while searching online for a European master’s with a global perspective on food systems. It offered the perfect combination of entrepreneurship, sustainability, and science – a perfect blend of everything I was looking for.’
Which topics did you focus on during the programme?
Catherine: ‘I chose Food Innovation Management, Agri-Food Tech, and Future Foods. The programme took me to universities in Warsaw (Poland), Hohenheim (Germany) and Aarhus (Denmark). Hohenheim was my favourite - I made many friends there and had a wonderful semester.’
Bringing Innovation in Space back to Earth
What did you do after completing the programme?
Catherine: ‘I worked as a product developer at a biotech company in Hamburg using mycelium to create sustainable alternative proteins. But I wanted to return to the area I explored in my master’s thesis: space food systems.’
Your thesis was on “Value Creation in Space-to-Earth Agri-Food Tech Transfer.” How did that come about?
Catherine: I’ve been fascinated by space since I was 15. Later, I specialised in food technology, driven by a desire to connect these two worlds. Space is my north star - limitless in possibility -while food is deeply human: emotional, cultural, and a connector of people. For my thesis, I explored how insights from space research can create tangible value on Earth. Under the guidance of Magdalena Marczewska from University of Warsaw, and Angelo Vermeulen, who was part of a NASA-funded Mars analog simulation called 'Hawaii Space Exploration’ and was also linked to the EIT Food network, I shaped this vision into an entrepreneurial mission, bridging innovation in space with solutions for terrestrial food systems.’
Can you give an example of how space tech can benefit food production on Earth?
Catherine: ‘One main area is Bioregenerative Life Support Systems (BLSS), which mimic ecosystems in closed loops where nutrients are recycled into food, water, and oxygen. The technology is in development worldwide, but it’s still in low technology readiness levels. On Earth, there are extreme environments such as deserts, poles, remote and off grid islands where food production is very difficult, and we can translate technologies from systems designed for space.’
Photo from left to right : Angelo Vermeulen, Andreas Glombitza-Cevey, Catherine Alex, Sri Dhanya Adusumilli
From Thesis to landing a job at the European Space Agency
What did you discover during your thesis research?
Catherine: ‘I explored what lessons from space colonisation research could offer for solving complex food challenges on Earth. I interviewed global experts, which was invaluable. I received enormous support from my supervisors and EIT Food mentors, especially Sri Dhanya Adusumilli and Andreas Glombitza from Hohenheim who encouraged me to tackle this complex topic for my thesis aligning to research interest.’
Have you received recognition for your work?
Catherine: ‘Later I presented my thesis as a business idea during a student hackathon with ESA BIC Baden Württemberg, which a year later led to my current role. I also presented at the MELissa conference in Granada, Spain, a leading event on closed life support systems, in October 2025.’
You now work at the ESA Business Incubation Centre. What is your role?
Catherine: ‘I’m a project manager and space economy strategist at the ESA BIC Baden Württemberg in the Innovation and Environment division. I scout startups, mentor early-stage founders, and help turn ideas into market-ready ventures for upstream and downstream applications. My work spans entrepreneurship, business development, and connecting innovators with mentors, networks, and investors across six verticals - new space, mobility and transportation, health and education, agriculture and forestry, environmental observations, and industrial efficiency.’
Can you share some examples on how those startups are driving space-to-earth agri-food innovation or vice versa?
Catherine: ‘ESA BIC BW Startups are translating space innovations into tangible Earth benefits in agriculture and sustainability. TREEO, for example, combines community-driven reforestation with Earth Observation data from satellites to verify land eligibility and monitor biomass growth, creating credible, scalable carbon credits. And betterSoil uses satellite data and AI to provide farmers with tailored soil health recommendations, boosting yields and resilience while promoting sustainable practices.’
‘These examples show how space technologies - satellite imaging, AI, and Earth Observation - are directly applied to solve real-world agri-food challenges, from climate-smart farming to carbon monitoring and ecosystem restoration.’
‘I also came across SEMiLLA. Inspiredby ESA’s flagship MELiSSA, they aim to convert wastewater into biogas and fertilizers through community sanitation hubs in Uganda, accelerating reforestation and circular nutrient use.’
What are the real challenges of producing food in space?
Catherine: ‘On short missions, astronauts survive on pre-packaged foods, but long-duration missions - like to Mars - demand sustainable, closed-loop food systems.
Key challenges include fully recycling nutrients, preventing microbial contamination, and coping with extreme conditions such as microgravity and cosmic radiation.
Success will require integrated approaches combining circular bio-systems, precision health monitoring, and advanced crop engineering.
Beyond nutrition, food production plays a critical role in psychological well-being, offering familiarity, choice, and comfort in isolated environments.’
How does space food tech compare to Earth-based food tech?
Catherine: ‘Circularity is at the core of space because every resource is limited and must be reused efficiently.
On Earth, while sustainability is increasingly important, it is still a relatively newer focus and often constrained by infrastructure, scale, and economic considerations. Food safety tools like HACCP were first developed for space and are now standards on Earth.
Space technology tends to be disruptive, pushing the boundaries rapidly, while Earth’s food innovation evolves more gradually, shaped by regulations and systemic inertia.’
How do you see the connection between space and terrestrial food technology evolving?
Catherine: ‘It’s a two-way transfer. Sustainability-driven innovations can benefit both.
For example, alternative proteins can impact Earth while inspiring space nutrition.
Even medical insights from astronauts, like bone density changes, also inform nutrition and medical strategies on Earth.
Closer collaboration between governments, space agencies, food technologists, and cross-disciplinary experts will be key to accelerating these dual benefits.’
What role did EIT Food play in your career?
Catherine: ‘EIT Food’s MFS programme shaped me both professionally and personally, cultivating entrepreneurial skills and resilience as I navigated multiple countries and contexts.
The programme equipped me with the right tools, resources, and networks, and instilled the value of collective innovation - insights I applied strategically, helping me to unlock opportunities at ESA and beyond.’
Would you recommend the Master in Food Systems Programme?
Catherine: ‘Absolutely. If you’re ready for a challenge and curious about the food system, it’s transformative.
My advice for MFS students aspiring to be future enablers and leaders in food systems: stay curious, think broadly, research deeply, and actively seek expert guidance - just go and talk to people!’
What type of impact are you creating in your role at ESA BIC ?
People How is Catherine impacting our Society?
‘I’m supporting entrepreneurs of all ages and backgrounds in their commercialisation journey.’
Planet How is Catherine impacting our Environment?
‘Sustainability is a key focus, driving innovation for environmental resilience.’
Profit How is Catherine impacting our Economy?
‘I help build entrepreneurship in the region, enabling innovation and new ventures.’