Nicolas Appert was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation. Appert, known as the "father of food science", described his invention as a way "of conserving all kinds of food substances in containers".
A sketch of Nicolas Appert in 1841
Appert canning jar
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.
A food scientist is preparing a meal for astronauts in space.
Preserved food
Bag of Prague powder#1, also known as "curing salt" or "pink salt". It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.