Louis Camille Maillard
Due brilliant achievements it has already allowed him at age 16 to study at the University of Nancy. He is known worldwide today because of him from 1912 conducted studies on the reaction of amino acids and sugars. Named after him Maillard reactions are responsible for the browning of food during cooking and the mode of action of self-tanners. Through the Maillard reaction produces a variety of odor and taste imaging substances, including numerous heterocycles. Why has this bunch of reactions of considerable importance in daily life ( food preparation ) and in food chemistry.