Contribution: An American chemist, who contributed to the science of food preservation.
Age: 76 (1894 - 1971)
Mini Bio:
By the end of his career, Hall had amassed 59 United States patents, and a number of his inventions were also patented in other countries.
This twentieth-century chemist is remembered for his considerable contributions to the field of food preservation, having patented nearly sixty of his food procedures. Most notably, he improved beef curing procedures invented by chemist Karl Seifert.
He obtained his bachelor's degree in chemistry and pharmaceuticals from Northwestern University, then went on to work at Griffith Laboratories in Illinois after receiving his master's degree from the University of Chicago.
He worked for the Chicago Department of Health and the John Morrell Company as a chief scientist.
Hall grew up in Elgin and Aurora, Illinois, the grandson of a woman who escaped enslavement via the Underground Railroad and a man who founded the Quinn Chapel African Methodist Episcopal Church. Myrrhene Newsome was his wife.
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