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BIOPROCESS ENGINEERING

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  Ancient Fermented Products 7000 BC : Sumerians/Babylonians were making beer, marking one of the earliest known uses of fermentation. 6000 BC : Wine production in Georgia. 4000 BC : Egyptians used yeast to leaven bread. 3000 BC : Babylonians produced fermented milk products. 1000 BC : Fermented soybean curd (precursor to tofu) was developed. 400 BC : Vinegar production began. Medieval and Early Modern Advances 14th Century : Development of the Orléans process for vinegar fermentation. Alcohol distillation became prominent. 17th Century : Antonie van Leeuwenhoek invented the microscope, enabling the study of microbes. 19th Century Milestones Schwann and Theodor (1840) : Demonstrated that microbes are responsible for fermentation. Justus von Liebig : Proposed the chemical hypothesis of fermentation. Louis Pasteur (1857–1876) : Proved yeast drives the fermentation process. Disproved the chemical hypothesis and the theory of spontaneous generation. Hansen of Carlsberg Brewery : Isolat...
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