REVERSIBLE DEHYDRATION IS A POWERFUL DEFENSE MECHANISM AGAINST ADVERSE CONDITIONS IN BOTH NATURAL AND MAN-MADE CONTEXTS. I PLAN TO USE A SOFT MATTER PHYSICS APPROACH TO FIRST UNDERSTAND THE KINETICS OF DEHYDRATION AND REHYDRATION OF COMPLEX CELLULAR FOOD STRUCTURES AND SECOND TO DEVELOP A REHYDRATION TECHNIQUE THAT RESTORES THE ORIGINAL PROPERTIES OF THE MATERIAL. RESULTS FROM MY STUDY CAN MAKE IT TECHNICALLY FEASIBLE TO DEHYDRATE AND REHYDRATE FRESH FOODS WITH HIGH SENSORY IMPACT FOR LONG-DURATION SPACEFLIGHT. FURTHERMORE THE ABILITY TO DEVELOP ONBOARD FOOD DEHYDRATION CAPABILITIES ALSO MAKES LOGISTICAL SENSE AS PART OF A BIOREGENERATIVE DIET. BEYOND FOOD-SPECIFIC APPLICATIONS ON EARTH AND IN SPACE AN IMPROVED UNDERSTANDING OF THE KINETICS OF HYDRATION AND DEHYDRATION IN A MODEL MATERIAL WILL PROVIDE A STRONG FOUNDATION FOR INNOVATIVE TECHNOLOGIES ACROSS A VARIETY OF INDUSTRIES SUCH AS IN THE AMBIENT STORAGE AND TRANSPORT OF DELICATE BIOLOGICAL CELLS AND TISSUES ACROSS LONG DISTANCES.