Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation.

[4] In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups.

[7] Appert's method transitioned to filling thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes.

[11] Despite his technical successes, Appert had financial troubles due to the high cost of his equipment and the fact that he was not a very good businessman.

[13] In 1806 Appert presented a selection of bottled fruits and vegetables from his manufacture at the Exposition des produits de l'industrie française, but did not win any reward.

[8] In 1810 the Bureau of Arts and Manufactures of the Ministry of the Interior gave Appert an ex gratia payment of 12,000 francs on condition that he make his process public.

In 1810, British inventor and merchant Peter Durand patented his own method, but this time in a tin can, thus creating the modern-day process of canning foods.

[18] Despite the government grant, Appert's financial situation did not improve and was exacerbated by the destruction of his factory at Massy by Prussian and Austrian forces at the end of the War of the Sixth Coalition in 1814.

[19] Appert's canned goods were widely appreciated, especially by naval services as the products were far superior to the dried and salted provisions they had previously relied on.

An exhibition entitled "Mise en boîte" was held at the Musée des Beaux-Arts et d'Archéologie de Châlons-en-Champagne.

Since 1962 this association has focused on improving courses related to food technology education and organises several events each year for students and alumni.