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Microbes can be used to create delicious foods from fermentative processes; on the flipside, microbes can cause foodborne illness. Check out everything ASM has on food!
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CHEESE, GLORIOUS CHEESE

Learn about the microbiology of cheese.
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THE FUTURE OF FOOD SAFETY

ASM speaks to the FDA’s Eric Brown and Errol Strain on how microbial genomics is changing food microbiology.
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Robin, Albert

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Dates:           b. 1875; 1900's; d. 1927

Locations:    Pathologist and Bacteriologist, State Board of Health, Newark Delaware (late 1890's); City Water Department Laboratory, Wilmington DE (1900's)

Training:      MD West. Penn. Med. Sch. 1897

Fields:           public health

Publications:

SAB Involvement:  Charter SAB member;

 

Notes: 

     At the 1900 meeting of the SAB, he presented technical discussions on "Preservation of Sputum for Microscopic Examination, and A New Fermentation Tube, and Simple Devise for Distributing Equal Quantities of Culture Media," which were discussed by Chester, Welch, Abbott and Hill.  At the 1903 meeting of the SAB, Robin presented a technical paper on "An Approach to Uniformity in the Composition of Nutrient Substances for Media," which was discussed by Conn, Novy, Chester, Park, Winslow, Rickards and Smith.  At the 1904 meeting, he provided demonstration of "An Efficient Thermo‑Regulator," and "A Simple Method of Making Anaerobic Plates."

 

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