Jerry James Stone

Up until now, the discoveries showcased within this series have highlighted achievements made during the 19th century. Not by design, I promise you. All of these food science breakthroughs were hand-picked on merit alone, as is today’s: genetically modified crops. But genetically modified crops come with some baggage. Unlike canning, fermentation, or milk pasteurization So, for the record, I will state my bias right now: I am not a fan of GM crops.

Imagine summertime without ice cream, or an ice-cold lemonade. No chilled wine or cold beer can be found — anywhere. It’s horrible and downright post-apocalyptic, like something Tina Turner sings the theme song to. But a world quite similar to this existed, mere centuries ago. Refrigeration is not only responsible for what you eat, but probably also where you live, which is why it’s next on my list of the five all-time most important food science breakthroughs!

This week I’m talking through five of the greatest breakthroughs in food science, from fermentation to today’s topic: canning. Because seriously, when was the last time you considered Louis Pasteur, or how canned food was discovered? It’s been a while. These days we’re preoccupied by health fads, gluten-free eating, and vegan alternatives.

Science and food are natural buddies. Take the discovery of fire for example: it not only makes food super tasty, but cooked food is both safer, and easier to digest. Thanks to advancements in food science, we consume food in a way that would’ve been unheard a mere century or so ago. And modern life is not only made easier by these discoveries, it’s made possible by them.