Henri Maillard

Henri Maillard was a French chemist known for developing a key process in food science called the Maillard reaction, which occurs when proteins and sugars in food are heated together. This reaction is responsible for the browning and rich flavors in many cooked foods, like bread crusts, roasted coffee, and grilled meats. Maillard's work helped improve food processing and flavor development, making cooked foods more appealing and flavorful. His contributions are fundamental to understanding how heat transforms food's appearance, taste, and aroma in culinary and industrial applications.