John E. Hodge

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John Edward Hodge (October 12, 1914 – January 3, 1996) was an African-American chemist, born in Kansas City, Kansas.

He gained an A.B. degree in 1936 and a master's degree from the University of Kansas in 1940; from 1941 to 1980 he worked at the USDA Northern Regional Research Center in Peoria, Illinois. He also taught at Western University (Kansas), in 1972 held a visiting professorship at the University of Campinas in Sao Paulo, Brazil, and in 1984–1985 was an adjunct professor at Bradley University.

An article of his: Hodge, J. E. (1953). "Chemistry of browning reactions in model systems." Journal of Agricultural and Food Chemistry 1(15): 928-943 was named a "Citation Classic" by the Science Citation Index in 1979. In it he studied the chemistry of non-enzymatic browning reactions in dehydrated foods, such as the Maillard reaction. The article included a reaction scheme which is known as the "Hodge Scheme" and is considered to be the Maillard reaction pathway over 50 years later.

References

  • Feather, Milton S. (1998), "John E. Hodge, 1914–1996", Advances in Carbohydrate Chemistry and Biochemistry, Advances in Carbohydrate Chemistry and Biochemistry, 53: 1a, 1–4, ISBN 9780120072538, doi:10.1016/S0065-2318(08)60040-2 .
  • This Week's Citation Classic (PDF), March 19, 1979 . A brief memoir by Hodge recounting his work on the 1953 dehydrated foods paper.
  • Gordon, Jacob U. (2002), The Black male in white America, Nova Publishers, p. 86, ISBN 978-1-59033-370-9 .
  • Brown, Mitchell C., "John Edward Hodge: Chemist", The Faces of Science: African Americans in the Sciences .
  • "John Edward Hodge", Kansas City Star, January 7, 1996 . As cited by Brown.

External links

  • Biography as part of a student project on notable African Americans at the University of Pittsburgh.
  • Listing in Future Education collection of African American scientists.


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