20th century Food Science Innovations

Controlled-atmosphere packaging

1953

Controlled-atmosphere packaging (CAP) developed to increase the shelf life of fresh foods. CAP controls oxygen and carbon dioxide in the packaging environment to limit produce respiration and ethylene production, thereby delaying ripening and spoilage.

Freeze-drying

1960

First commercial plant for freeze-drying food enters the marketplace. Freeze-drying involves rapid deep-freezing, followed by sublimation of water by heating the frozen product in a vacuum chamber. Freeze-drying preserves food, but retains its original flavor, aroma, size, shape, and texture when rehydrated.

Processed foods for astronauts

1973

Hazard Analysis Critical Control Point (HACCP) system jointly developed by the National Aeronautics Space Administration, Pillsbury Co., and U.S. Army Natick Laboratories to enhance the safety and quality of processed foods for astronauts.

Modified-atmosphere packaging

1982

Modified-atmosphere packaging (modifies the internal package atmosphere by flushing it with nitrogen gas) introduced to increase shelf life of foods and protect them from spoilage, oxidation, dehydration, weight loss, and freezer burn.

First rDNA-engineered plant

1994

First rDNA-engineered plant food, a tomato with delayed ripening, commercially introduced .

Active packaging systems

1998

Active packaging systems that interact with package contents or the package's internal atmosphere are developed to enhance product freshness.

Refrigerators

2000

Domestic mechanical refrigerators first became available in the early 20th century. Throughout its long history, refrigeration has allowed humans to preserve food and, with it, nutrition. It has also allowed for a key innovation in human civilization. 2000-Present