Charles Thom

Born in Illinois in 1872, Charles Thom became an American microbiologist and mycologist known for bringing careful scientific study to molds and their uses. He earned a PhD from the University of Missouri, noted as the first such degree awarded by that institution, and went on to build a long career in research.

Thom worked for many years with the U.S. Department of Agriculture and was also associated with cheese investigations and other studies tied to food production and public standards. His research on fungi, especially Penicillium and Aspergillus, helped shape industrial microbiology and improved understanding of organisms that matter in food processing and spoilage.

He died in Port Jefferson, New York, in 1956. Remembered as one of the leading mycologists of his era, he left behind a body of work that connected laboratory science with everyday concerns like food quality, preservation, and safety.