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William Harrison Cook

From Wikipedia, the free encyclopedia
William Harrison Cook
Born(1903-09-02)September 2, 1903
DiedMay 19, 1998(1998-05-19) (aged 94)
Occupationbiochemist
Known forExecutive Director of the National Research Council
AwardsOrder 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

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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]

Professional and academic associations
Preceded by President of the Royal Society of Canada
1962–1963
Succeeded by

References

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  1. ^ "William Harrison Cook fonds". Archived from the original on 2015-09-24. Retrieved 2015-07-07.
  2. ^ "Order of Canada citation". 11 June 2018. Archived from the original on 4 March 2016. Retrieved 7 July 2015.
  3. ^ "Honorary Degrees". Archived from the original on 2018-12-21. Retrieved 2015-07-07.
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