Space tests to aid blood and brain research

By the Editorial Team · Thursday, July 2, 2026

The crew of China’s Shenzhou XXIII mission has conducted a range of experiments in space medicine, robotics, and microgravity physics since docking with the Tiangong space station in late May. Their work, including medical assessments using ultrasound and neural studies with EEG, advances understanding of human health and robotic automation in space, while the use of a novel hot air oven demonstrates progress in preparing cooked food in microgravity.

The crew of China’s Shenzhou XXIII mission has conducted a series of scientific and technological experiments since arriving at the Tiangong space station in late May, according to the China Manned Space Agency. The mission, which marked China’s 17th manned spaceflight and 11th crewed visit to the orbiting laboratory, has focused on research relevant to space medicine, robotic technology, and microgravity physics.

The three-member astronaut team—comprising mission commander and spaceflight engineer Colonel Zhu Yangzhu, spacecraft pilot Colonel Zhang Zhiyuan, and science payload specialist Lai Ka-ying—collaborated on several medical assessments. Using ultrasound equipment, the astronauts performed examinations on parts of their bodies including the neck, wrist, and abdomen. The collected data aims to advance understanding of blood vessel and blood flow dynamics, as well as the remodeling processes in sensitive muscle groups in microgravity environments.

In robotics research, Zhu and his team employed a robot named Xiaohang to carry out touch interaction tests designed to refine motion planning algorithms. These improvements are intended to enhance the performance and autonomy of future in-orbit robotic systems.

The astronauts also utilized electroencephalogram (EEG) devices to study visual-motor processing and behavioral responses under different lighting conditions. Complementing this, near-infrared brain functional imaging equipment was used to capture data related to how prolonged spaceflight affects neural networks, including the brain’s spontaneous adaptation mechanisms to external stimuli in the space environment.

In addition to biomedical and robotic experiments, the crew installed and maintained several advanced physics instruments to further microgravity research on the station. They also employed a diagnostic instrument based on traditional Chinese medicine techniques to gather physiological health data, supporting ongoing efforts to monitor astronaut well-being during extended missions.

Amid their scientific work, the Shenzhou XXIII astronauts used a specially designed hot air oven to prepare roasted pumpkin, marking a unique addition to space cuisine. This device had previously been used in 2025 on earlier missions to cook grilled chicken wings and steak, demonstrating the feasibility of space ovens in microgravity conditions. The oven is engineered to contain cooking fumes, collect food residues, and ensure even heating inside a sealed chamber.

While the United States delivered an oven to the International Space Station in 2019 that was used to bake cookies as part of a scientific experiment, those baked goods were returned to Earth for analysis rather than being consumed aboard the station.

The Shenzhou XXIII spacecraft launched on May 24 and docked with the Tiangong space station the following day, continuing China’s ongoing efforts to develop its human spaceflight capabilities and conduct groundbreaking research in orbit.

This article was reported by synthesizing coverage from multiple independent news outlets to present a balanced, unbiased account. Read about our editorial standards. Spotted an error? Let us know.