Baking bread in space | Sebastian Marcu | TEDxLinz

Bread was an accident discovery in the history. Nowadays it’s part of everyday life and people have good emotions when they see or taste bread. In Germany in every conversation bread becomes a topic at some point, that’s how important it is for Germans. When Sebastian heard that the German astronaut Alexander Gerst was going to the international space station for 8 months, Sebastian thought he wanted Alexander Gerst to feel connected to earth through eating bread in space. But it’s not just about making one person happy. So, they made a concept for baking fresh bread rolls in a space shuttle. Bread crumbs, fire, surface, power, temperature are the baking procedure are the issues of baking in space. Baking is rocket science in space. Going forward in the development of enabling civilization in space is a contribution of many people who are bringing in their expertise. Sebastian Marcu is the Managing Director at Design & Data GmbH, a specialised cross-media agency that provides digital visual communication solutions for the space sector. Since 2017, Sebastian has also been CEO of “Bake In Space”, which seeks to address the scientific and technical challenges related to producing food in space. The intention is to take the needed hardware to the ISS in order to bake fresh bread in space.

Sebastian has collected over 15 years of experience as a Content Marketing expert and the fields of strategic PR and marketing, transmedia storytelling and more. He obtained his M.Sc. in Interactive Multimedia from the University of Westminster in 2002 and following a strong interest in the space sector, he took part in the Space Studies Programme 2014 at the International Space University in Strasbourg. He has since been connecting these two passions, for example, by developing creative media applications for organisations such as the European Space Agency. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at

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