 Welcome to International Food Stage Panel. Our main purpose is to provide familiar foods to space explorers to enhance their morale. And all of you have tested our food previously, but today we are going to take you to Japan, Russia, and also France, some of the French food, Japanese food, and also some of the Russian food you will be testing. If you look on your table, you will find a sensory evaluation score sheet, which we have that nine-point heronics scale, where nine means the highest score and one where is the lowest score. And the quality characteristics you will be testing, appearance, color, order, flavor, texture, and overall quality point. Purpose of this project that we are trying to find some internationally common food or cross-cultural food pattern that which will help any astronaut or any space explorer from any country who will fly in long duration mission and can enjoy the food from the ethnic origin. Well, as you are testing food, that if you have any kind of question related to the food items or any kind of question related to the country or ethnic origin, feel free to ask me a question. What are the type of international foods that we will be testing? Yes, we are going to test the food from Indo-Pac subcontinent, such as Bangladesh, Pakistan, and India. And also we'll be doing some more oriental food items, such as food from Korea, and some of the Chinese food, and also food from Thailand and Philippine too. Excuse me, Dr. Mee, we are doing nutritional analysis on each of the food items also. After each food items you do the shelf life study, we are going to do the nutritional analysis of the food from the different ethnic origin. We like to provide the food with the different ethnic origin, but also we like to see that whether it should be nutritionally balanced too. Selena, how do you go about choosing the recipes you're going to use and the foods that you get for your taste panels? We usually choose our recipes from the cookbook, and we select them randomly. But we try to come up with a common cultural food pattern. So most of the people from the different country or different ethnic origin, they can eat the same food items. And the way we prepare, we usually get everything fresh from the supermarket. And nothing is frozen, or nothing is canned or pre-cooked. We start and prepare everything scratched in this laboratory. Lute of lotus. OK, these are lotus root. And this is very popular in Japanese cooking and the tempura they make with the lotus root. We're going to calculate it. And if it scores high enough, above six, then it will go through the shelf life study, like three months, six months, and nine months interval. And after each shelf life study, we are going to do the similar kind of test panel again. And we'll ask you to come back and test our product again.