I had dinner with a friend who was very familiar with some food processes developed at University of Maryland Beltsville research:

ultra pasteurization: fluid is passed through narrow tubes. Steam is shot through the tubes, superheating the fluid very quickly. More and more milk and cream is ultra pasteurized. Lasts several months instead of a week or two.

the fast-cooking turkey: turkeys used to take a long time to cook. Now they cook very quickly. That is the genetics from the "Beltsville turkey" apparently, bred to cook quickly.

The naked chicken: smooth skin, no feathers. This one didn't catch on obviously. The professor said the roosters wouldn't/couldn't mate with a naked chicken :-) Artificial insemination was going to be too expensive.

--Richard