The atomic meal: The cold war and irradiated foods, 1945–1963

Following World War II, food technologists in the US participated in an Army‐led program to develop food irradiation technology. The program involved over 120 military, government, industrial, and academic institutions. Focusing on the MIT Department of Food Technology, I trace the networks that formed between these groups and their motivations for developing the technology. I argue that food irradiation was Cold War science directed towards the development of a consumer product, and that it highlighted the links between large‐scale military‐funded research and consumers' everyday lives. I suggest that researchers advocated for irradiation not because the technology produced better processed food, but because the development of the technology produced a number of valuable benefits for the researchers. These included increases in funding, materials, and prestige.