William Harrison Cook

William Harrison Cook, OC OBE FRSC (September 2, 1903 – May 19, 1998) was an English Canadian food technologist and biochemist. He was Executive Director of the National Research Council.

William Harrison Cook
Born(1903-09-02)September 2, 1903
Alnwick, England
DiedMay 19, 1998(1998-05-19) (aged 94)
Ottawa, Ontario
Occupationbiochemist
Known forExecutive Director of the National Research Council
AwardsOrder of Canada
Order of the British Empire

Born in Alnwick, England, Cook immigrated to Canada in 1912. After graduating from the School of Agriculture in Claresholm, Alberta, the University of Alberta and Stanford University with a Ph.D. in Chemistry, he starting working for National Research Council's applied biology division focusing on the transport of perishable foods and refrigerated storage. In 1941, he became Director of the division and was in charge of research on the preservation and transportation of bacon, poultry and eggs during World War II.[1]

Honours

In 1969, he was made an Officer of the Order of Canada.[2] He was awarded an honorary doctorate degree from the University of Saskatchewan in 1948 in recognition of "his eminent service to agricultural science".[3]

References
  1. "William Harrison Cook fonds".
  2. "Order of Canada citation".
  3. "Honorary Degrees".
Professional and academic associations
Preceded by
Arthur R. M. Lower		 President of the Royal Society of Canada
1962–1963		 Succeeded by
Maurice Lebel


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.