Justus von Liebig

In front of you on Maximiliansplatz in Munich stands a statue of Justus von Liebig. He ranks among the most influential chemists of the nineteenth century. Born in Darmstadt in 1803, he first met chemistry in his father's paint and pigment business.

His path ran from the University of Erlangen to Paris, where he worked with the renowned chemist Joseph Gay-Lussac. Research on fulminates alongside Friedrich Wöhler led to the discovery of isomerism, a concept that would shape modern chemistry. In 1824 the University of Giessen appointed him, and there he founded the first teaching laboratory. Giving students hands-on experience, it revolutionised chemical education. He taught in Munich from 1852 until his death in 1873, and his work laid the foundation of the fertiliser industry. Later chemists refined some of his theories on plant nutrition, yet agricultural chemistry still rests on what he began.

A monument marks his grave in the Alter Südfriedhof and honours his contributions to science. Food chemistry drew him too: he championed meat extract for its nutritional value, a claim later debunked. The verdict went against him, yet the idea produced the bouillon cube.