Even before Louis Pasteur made his breakthrough with pasteurization way back in 1862, science has had a close relationship with food. And that relationship continues to this day with modern food science.
We may take canned food for granted. Certainly, there's nothing simpler than popping open a can of chicken soup and nuking it in the microwave for dinner. But we owe this dinnertime solution to French chef Nicolas Appert. See more »