Award
Knight of the Legion of Honour
Source: Wikidata population candidate Q901889 · wikidata
SACRED LEGACY ARCHIVES™
Louis Camille Maillard
1878-02-04 – 1936-05-12
Life & Legacy
Louis Camille Maillard ( my-YAR; French: [lwi kamij majaʁ] ; 4 February 1878 – 12 May 1936) was a French physician and chemist. He made important contributions to the study of kidney disorders. He also became known for the "Maillard reaction", the chemical reaction which he described in 1912, by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.
Occupation & Career
chemist, Esperantist, physician
Education
University of Lorraine; University of Paris
Accomplishments, Inventions & Publications
Knight of the Legion of Honour; Maillard reaction
Legacy Highlights
Honors & Awards
Knight of the Legion of Honour
Employer
Faculté de médecine d'Alger · Paris Medical Faculty
Organizations & Memberships
Académie Nationale de Médecine
Notable Work
Maillard reaction
Education & Institutions
University of Lorraine · University of Paris
Verified Legacy Record
Notable Work
Maillard reaction
Source: Wikidata population candidate Q901889 · wikidata
Sources & Provenance
- Wikidata population candidate Q901889 — wikidata View source
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