William Harrison Cook

William Harrison Cook
Born (1903-09-02)September 2, 1903
Alnwick, England
Died May 19, 1998(1998-05-19) (aged 94)
Ottawa, Ontario
Occupation biochemist
Known for Executive Director of the National Research Council
Awards Order of Canada
Order of the British Empire

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.

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

External links

Professional and academic associations
Preceded by
Arthur R. M. Lower
President of the Royal Society of Canada
1962–1963
Succeeded by
Maurice Lebel
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