That tuna-on-whole-wheat you had for lunch is a technological marvel.

A century ago, few people could’ve guessed how simple it would become to make. Sliced bread only hit the market in 1928. Canned tuna didn’t become popular until the 1930s. And the mayo holding the sandwich together was likely to be homemade until around 1922. The history of food is closely tied to technology, just like the future of food.

“Food innovation historically involves technological innovation,” says Todd Mockler, PhD, a principal investigator at the Donald Danforth Plant Science Center in St. Louis. “For 10,000 years, it’s been this continual march of technology, and the technologies are getting better and more efficient, more effective.”  READ MORE