▁on ▁food ▁pres ervation ▁techniques . ▁ ▁Louis ▁P aste ur ' s ▁research ▁on ▁the ▁spo il age ▁of ▁wine ▁and ▁his ▁description ▁of ▁how ▁to ▁avoid ▁spo il age ▁in ▁ 1 8 6 4 ▁was ▁an ▁early ▁attempt ▁to ▁apply ▁scientific ▁knowledge ▁to ▁food ▁handling . ▁ ▁Besides ▁research ▁into ▁wine ▁spo il age , ▁P aste ur ▁research ed ▁the ▁production ▁of ▁alco hol , ▁vin eg ar , ▁w ines ▁and ▁be er , ▁and ▁the ▁s our ing ▁of ▁milk . ▁He ▁developed ▁paste ur ization — the ▁process ▁of ▁he ating ▁milk ▁and ▁milk ▁products ▁to ▁destroy ▁food ▁spo il age ▁and ▁disease - produ cing ▁organ isms . ▁In ▁his ▁research ▁into ▁food ▁technology , ▁P aste ur ▁became ▁the ▁pione er ▁into ▁b acter i ology ▁and ▁of ▁modern ▁prevent ive ▁medicine . ▁ ▁Develop ments ▁▁ ▁Develop ments ▁in ▁food ▁technology ▁have ▁contributed ▁greatly ▁to ▁the ▁food ▁supply ▁and ▁have ▁changed ▁our ▁world . ▁Some ▁of ▁these ▁develop ments ▁are : ▁▁ ▁Inst ant ized ▁Mil k ▁Pow der ▁- ▁D . D . ▁Pe eb les ▁( U . S . ▁pat ent ▁ 2 , 8 3 5 , 5 8 6 ) ▁developed ▁the ▁first ▁instant ▁milk ▁pow der , ▁which ▁has ▁become ▁the ▁basis ▁for ▁a ▁variety ▁of ▁new ▁products ▁that ▁are ▁re h yd rat able . ▁This ▁process ▁increases ▁the ▁surface ▁area ▁of ▁the ▁pow der ed ▁product ▁by ▁partially ▁re h yd rating ▁sp ray -