<p>Artturi Ilmari Virtanen (January 15, 1895 - November 11, 1973) was a Finnish chemist and Nobel laureate. He made significant contributions to the fields of agricultural and food chemistry, and his work had a major impact on the development of the dairy industry.</p><p></p><p>Virtanen was born in Helsinki, Finland, and received his Ph.D. in chemistry from the University of Helsinki in 1920. He then worked as a research chemist at the Helsinki University of Technology and later at the Valtion Teknillinen Tutkimuskeskus (VTT), the Technical Research Centre of Finland.</p><p></p><p>Virtanen's early research focused on the chemistry of agricultural and food products. He made significant contributions to the understanding of the fermentation processes used in the dairy industry, and his work led to the development of new methods for the production of cheese, butter, and sour milk. He also developed new methods for the preservation of milk, which greatly improved the safety and shelf life of dairy products.</p><p></p><p>Virtanen's work also had a major impact on the field of food chemistry. He developed new methods for the isolation and identification of amino acids and other nutrients in food, and he made important contributions to the understanding of the role of vitamins in human nutrition.</p><p></p><p>Virtanen's work was widely recognized and he received numerous awards and honors throughout his career. In 1945, he was awarded the Nobel Prize in Chemistry "for his research and inventions in agricultural and nutrition chemistry, especially for his valuable work in the chemistry of milk."</p><p></p><p>In conclusion, Artturi Ilmari Virtanen was a Finnish chemist and Nobel laureate who made significant contributions to the fields of agricultural and food chemistry. His work had a major impact on the development of the dairy industry and he developed new methods for the preservation of milk and for the isolation and identification of amino acids and other nutrients in food. His work was widely recognized and he received the Nobel Prize in Chemistry in 1945 for his valuable work in the chemistry of milk. He passed away in 1973.</p><p></p><p></p>