Astronaut technology spin-off to food industry

In the framework of ESA's Technology Research Programme Spanish company NTE developed Spectroscopy of Electrical Impedance to measure the upward drift of body liquids experienced by astronauts in microgravity. This technology has now been redeveloped and tailored to measure the water retention level in the famous Spanish hams. Paolo Nespoli is here inspecting Discovery's heat resistant tiles during CEIT at Kennedy Space Center (KSC), Florida, 3 August 2007