Louis camille maillard biography channel

French physician and chemist

Louis Camille Maillard (my-YAR; French:[lwikamijmajaʁ]^ⓘ; 4 February 1878 – 12 May 1936) was a French physician and chemist.

He made important contributions to the study of kidney disorders.

Louis camille maillard biography channel

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.^[1]

Early life

Louis Camille Maillard was born on 4 February 1878 in Pont-à-Mousson, France.

Maillard obtained his Masters of Science in Nancy in 1897 and his Doctor of Medicine in 1903. He then worked in the Chemical Division of the School of Medicine at the University of Nancy. On 6 June 1910, Maillard married Jeanne Louise Faisans.

In 1914, he moved to Paris where he worked as head of the biological group in the Chemical Laboratory at the