Carlo Besana

Born in Ispra on January 1, 1849, Carlo Besana studied chemical and physical sciences at the University of Pavia, graduating in 1872. Early in his career he taught chemistry and merchandise science, but he quickly became known for his research on milk, rennet, and cheesemaking.

In 1880 he was called to lead the experimental dairy station in Lodi, a role that defined his life’s work. There he helped turn dairying from a largely traditional craft into a more scientific field, published many technical works, and promoted practical training for cheesemakers. Sources also describe him as an important figure in Lombardy’s scientific life and as a strong force in improving dairy production.

Besana also took part in civic life in Lodi, serving as an alderman and, during World War I, as the city’s mayor. He died in Lodi on December 20, 1929. For readers today, he is especially interesting as a writer who combined specialist knowledge with a clear wish to make that knowledge useful.