Pasteurization is simply defined as the process of heating food during its production in order to destroy pathogenic microorganisms or food spoilage organisms in them. Food products or foods such as milk, yoghurt, dairy products and other liquid products are heated in this manner to destroy microorganisms that cause disease and spoilage in them. Pasteurization […]
Nicolas Appert, a French chef and a confectioner is the “father of canning”, and was the inventor of airtight food preservation which is still applicable today in the food industry. He developed a heating process in which canned foods (e.g. milk, meat, drinks, and vegetables) could be preserved and prevented from spoilage by microbial fermentative
NICOLAS APPERT (1749-1841) Read More »
General Microbiology
Louis Pasteur, a French scientist was the first to report the role of microorganisms in fermentation in 1848. Though a trained chemist, Pasteur was also one of the first scientists to recognize the significance of optical isomers, and he emerged one of the greatest biologists of the 19th century. Louis Pasteur achieved distinction in organic
LOUIS PASTEUR (1822-1895) Read More »
General Microbiology