At the 1982 World’s Fair, dairymen introduced samples of milk treated with ultrahigh temperature (UHT) technology to purify and preserve milk in liquid form. It was produced under the Farm Best label. It was developed by UT Alumnus William Roberts (BS, 1937), who toured European UHT plants in the 1960s while chairman of the Food Science Department at North Carolina State. Back at Raleigh, he conducted research that helped win FDA approval of the milk-packaging process in 1981. The milk needed no refrigeration until opened, and had a three-month shelf life. Roberts and the new product were featured in People magazine in fall 1982.