Question

A student is curious to learn about the major developments in food processing and technology that occurred before the 20th century. In this context, name two researchers who made a significant contribution in those times. Also name the process developed by each one of them.

Hint:

Nicolas Appert = Canning; Louis Pasteur = Pasteurization. Both methods help preserve food and increase shelf life.

Answer 1

Before the 20th century, significant developments in food processing were made by the following researchers:
Nicolas Appert (1749–1841): He developed the process of canning (also known as appertisation) which involves preserving food by sealing it in airtight containers and heating it to destroy microbes.
Louis Pasteur (1822–1895): He developed the process of pasteurization, which involves heating liquids like milk and wine to a specific temperature to kill harmful bacteria without affecting the taste or quality.