Jacopo Bartolomeo Beccari
Jacopo Bartolomeo Beccari | |
|---|---|
| Born | 25 July 1682 |
| Died | 18 January 1766 (aged 83) |
| Resting place | Madonna del Baraccano, Bologna |
| Occupations |
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| Known for | Discovery of gluten |
| Parent(s) | Romeo Beccari and Flaminia Vittoria Beccari (née Maccarini) |
| Academic background | |
| Alma mater | University of Bologna |
| Influences | |
| Academic work | |
| Institutions | University of Bologna |
| Notable students |
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Jacopo Bartolomeo Beccari FRS (25 July 1682 – 18 January 1766) was an Italian chemist, one of the leading scientists in Bologna in the first half of the eighteenth century. He is mainly known as the discoverer of the gluten in wheat flour. Beccari was the first to give courses in chemistry at an Italian university. He is considered a forerunner of food science and bromatological chemistry.