Which scientist is credited with inventing the process of pasteurization?

Louis Pasteur is credited with inventing the process of pasteurization, which is a method used to kill harmful bacteria in food and beverages through controlled heating. This process was developed in the 19th century when Pasteur was conducting research to understand spoilage in wine and other products. He discovered that heating liquids to a specific temperature for a set period of time could effectively prevent microbial growth and spoilage, thereby improving food safety and shelf life.

Pasteur's work has had a profound impact on food safety practices and is foundational in the fields of microbiology and food science. His contributions extend beyond just pasteurization; he also developed vaccines for rabies and anthrax, further showcasing his influence in science and public health.

In contrast, the other scientists listed were significant in their respective fields but did not contribute to the invention of pasteurization. Rudolf Jaenisch is known for his work in genetics, particularly with gene manipulation; Claude Bernard made important advancements in physiology; Charles Darwin is recognized for his theory of evolution through natural selection. Their works, while foundational in biology and medicine, do not pertain to the development of pasteurization.