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Cooking food, which aimed to make it more digestible, rapidly increased the brain size of homo sapiens.
Food technology has evolved a lot since humans discovered fire.
Fast-forward to 6000BC and we get another key moment in food technology, fermentation, which developed in a variety of cultures (as it were). Another major discovery was milling, a very basic process which involved the crushing of seeds for digestibility, creating what must have been a fairly crunchy type of flour.
But food science really came into its own in the late 1700s, with the breakthrough by the “father of canning” Nicholas Appert, and then with Louis Pasteur’s discoveries in the 1800s. ....

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