-
Canning Preservation Method**- Year: 1810
- Description: Nicolas Appert invents the canning process, extending the shelf life of food without refrigeration.
-
Refrigeration and Preservation**- Year: 1830
- Description: Jacob Perkins invents artificial refrigeration, allowing food to be preserved for longer periods of time.
-
Pasteurization**- Year: 1864
- Description: Louis Pasteur develops pasteurization, a process that kills bacteria in liquids, improving food safety.
-
Frozen Foods*- Year: 1930
- Description: Clarence Birdseye develops quick freezing, allowing the creation of frozen foods.
-
Genetically Modified Crop Technology**- Year: 1994
- Description: Commercialization of the first genetically modified tomato, improving crop resistance and extending shelf life.
-
3D Food Printing**- Year: 2000s
- Description: 3D printing begins to be used to create personalized foods and innovative designs.
-
Nanotechnology in Food**- Year: 2000s
- Description: Use of nanotechnology to improve food quality, safety, and preservation.
-
Robotics in Food Production**- Year: 2010s
- Description: Robots automate tasks such as packaging and cooking, improving efficiency in food factories.
-
Blockchain for Food Traceability**- Year: 2018
- Description: Implementation of blockchain to track the origin and supply chain of food, improving transparency.
-
Lab-Grown Meat**- Year: 2020
- Description: Commercialization of lab-grown meat, offering a more sustainable and ethical alternative to conventional meat.