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Charles Thom

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American mycologist (1872-1956)

United StatesScientistsLived 1872 to 1956 · aged 83
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Charles Thom was an American microbiologist and mycologist. Born and raised in Illinois, he received his PhD from the University of Missouri, the first such degree awarded by that institution.

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Thom identified the fungi responsible for imparting flavors to cheeses such as Roquefort.Thom identified the fungi responsible for imparting flavors to cheeses such as Roquefort.

Scientists from United States 6

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About this person

Charles Thom was an American microbiologist and mycologist. Born and raised in Illinois, he received his PhD from the University of Missouri, the first such degree awarded by that institution. He studied the microbiology of dairy products and soil fungi, and in particular researched the genera Aspergillus and Penicillium. His work influenced the establishment of standards for food handling and processing in the USA. He pioneered the use of culture media to grow microorganisms, and, with food chemist James N. Currie, developed a process to mass-produce citric acid using Aspergillus. Thom played an important role in the development of penicillin in World War II.

Country
United States
Category
Scientists
Type
Scientist
Status
deceased
Dates
Lived 1872 to 1956 · aged 83
Written about in
10 languages

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