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Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation.Appert, known as the "father of food science", [1] described his invention as a way "of conserving all kinds of food substances in containers".
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.
The patent specifies that it was issued to Peter Durand, a merchant of Hoxton Square, Middlesex, United Kingdom, for a method of preserving animal food, vegetable food and other perishable articles using various vessels made of glass, pottery, tin or other suitable metals. The preservation procedure was to fill up a vessel with food and cap it.
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
The Institute of Food Technologists' Food Packaging Division gave Brody the highest industry award, the Riester-Davis Award for Lifetime Achievement in Food Packaging, in 1988. [18] He was the first recipient of the Institute of Food Technologists' Industrial Scientist Award [ 19 ] in 1994 for scientists who made technical contributions to ...