author
Charles Thom
1872–1956
A pioneering American mycologist, he helped turn the study of molds and food microorganisms into a practical science with lasting effects on agriculture and food safety. His work on fungi such as Aspergillus and Penicillium also made him an important figure in early industrial microbiology.
1 Audiobook
The book of cheese
by Charles Thom, W. W. (Walter Warner) Fisk
About the author
Born in Illinois in 1872, Charles Thom became an American microbiologist and mycologist known for bringing careful scientific standards to the study of molds. He earned a PhD from the University of Missouri, noted in biographical sources as the first doctorate awarded by that institution.
Thom worked for more than four decades in roles connected with the U.S. Department of Agriculture, and he also spent important years at the Connecticut Agricultural Experiment Station. His research on dairy products, soil fungi, and food spoilage helped shape better practices in food handling and processing.
He is especially remembered for major work on the classification and study of fungi including Aspergillus and Penicillium. Beyond taxonomy, his writing and research helped connect laboratory mycology with real-world problems in agriculture, industry, and public health, leaving a strong legacy by the time of his death in 1956.