Preservation and manufacturing advances

Justus LiebigJustus Liebig

Preservation and manufacturing advances

The roots of food chemistry are going back to the German Justus Liebig, who first made meat extract in the middle of the nineteenth century. Advances in preservation and manufacturing techniques have allowed us to create our meals from processed foods.

As food chemistry fueled industrial practices, a wide variety of processed food was developed. New technologies extended the shelf life of food, including freeze-drying (liophilisation) (1906), deep-freezing (1920), and precooking and freezing foodstuff (1939), and making concentrates from fluids (1946).

Did you know?

Andy Warhol, a leading figure in the visual art movement known as pop art, whose major works include Campbell' Soup Cans.