Hodge, John Edward
unknown · Contribution: 1953
Food chemist
Established the chemical mechanisms underlying the Maillard browning reaction in food chemistry
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Quick facts
- Born
- Kansas City, Kansas
- Active since
- 1943
- Category
- Science & Medicine
- Best known for
- Defining the chemistry of the Maillard browning reaction
Impact on the world
Hodge's scheme organized a previously confusing set of reactions into a clear framework, giving food scientists worldwide the foundation for understanding flavor, aroma, and browning.
An alternative history
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Sources
- Source lookupFind
American Chemical Society (Honoring the Accomplishments of Black & African American Chemists)
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