Louis camille maillard biography of michael

Welcome to the 15th International Maillard Reaction Society (IMARS) symposium in Maastricht. 

In 1912, Louis Camille Maillard made a groundbreaking discovery when he observed the formation of a distinctive yellow-brown color when he heated an aqueous solution of amino acids with reducing sugars.

This discovery marked the inception of the Maillard reaction, a non-enzymatic interplay between sugars and proteins. Through a series of reactions Maillard Reaction Products (MRPs) are formed in large quantities during processing of foods and have been traditionally of interest to food scientists because they affect protein digestibility as well as palatability and taste of foods.  As time progressed, the spotlight shifted from the culinary aspects of the Maillard reaction to the biochemical role of the formation of Advanced Glycation Endproducts (AGEs) in human health and disease.

To facilitate the exchange of knowledge and ideas between these two intertwined disciplines