Next time you see antioxidants used to keep food fresh, give a nod to Lloyd Hall (1894-1971). As a fresh graduate of Northwestern UniversityAND The University of Chicago in pharmaceutical chemistry, Hall was hired over the phone by Western Electric Company. But once they found he was black, they rescinded their offer. Fortunately, the Chicago Department of Public Health hired him as chemist, then he became Chief Chemist at John Morrell, practicing food chemistry. In WWI he became Chief Inspector of Powders and Explosives at the U.S. Ordnance Dept. Starting 1925, he spent a 34-year career at Griffith Laboratories (Alsip, Illinois) making major advances in the chemistry of food preservation, especially with spices, meats, and vegetable oils. In retirement, he consulted with the Food and Agriculture Organization of the United Nations (FAO) and the Food for Peace Council of USAID Global Health. In 2004 he was inducted into the National Inventors Hall of Fame. Learn more about this important chemistry inventor:
https://en.wikipedia.org/wiki/Lloyd_Hall
ACS Bio: http://tinyurl.com/yc9a9366