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Louis Camille Maillard (February 4, 1878 - May 12, 1936) was a French physician and chemist.
Early days
At the age of 16, thanks to his brilliant studies, he was admitted to the Faculty of Science in the University of Nancy. Eventually his prominence in chemistry, among other Natural Sciences, led him to join Faculty of Medicine in University of Paris as professor Armand Gautier's protégé.
Scientific contributions
In Paris his work on physiology, in particular the metabolism of urea and kidney illneses, led him to introduce new theories about "urogenic imperfection" and the concept of the "coefficient of Maillard" or "index of ureogenic imperfection." His ideas proved very useful in the diagnosis of kidney disorders. In 1912 he undertook studies of the reaction between amino acids and sugars. This work is considered one of his major contributions, and the Maillard reaction was named after him. He also researched the agroalimentary industry and the origin of the taste of many culinary preparations. For this variety of work he received several awards including the French Academy of Medicine award in 1914.
Final days
Maillard enrolled in the French army during the First World War, but his health was adversely affected. After the war, Maillard abruptly left Paris in 1919 to occupy a position with the Department of Pharmacy at the Faculty of Medicine Sciences in Algiers. During this time he ceased practically all research.
He died on May 12 1936, while serving a juror in Paris.
References
- (in French)
"Louis Camille Maillard"