Who invented the process of Pasteurization?

Louis Pasteur, a French microbiologist, and chemist developed the process of pasteurization in 1864. The technique was initially developed for the preservation of wine and later applied to milk and other juices. Pasteurization involves rapidly heating milk to a specific temperature (usually 72°C/162°F for 15 seconds) and then cooling it rapidly to prevent the growth of harmful bacteria, without significantly changing the taste or nutritional content of the product.

The process was named after Pasteur in recognition of his contributions to microbiology and food safety. Today, pasteurization is widely used in the food and beverage industry to preserve the safety and quality of many products.