Jules Piccard, also known as Julius Piccard (20 September 1840, in Lausanne – 11 April 1933, in Lausanne) was a Swiss chemist.
He studied chemistry at the University of Heidelberg as a student of Robert Bunsen, receiving his doctorate in 1862.
Shortly afterwards, he obtained his habilitation at the polytechnical institute in Zürich.
[1][2] He made contributions in the field of food chemistry and in his research of cantharidin, dinitrocresol, chrysin and resorcinol.
[2][3] He is also known for his studies involving the atomic weight of rubidium.