Cooks noted, “We are trying to take powerful and sophisticated instruments out of the lab and into the real environment where, for example, they could monitor fresh produce all along the supply chain, from production to the consumers. This technology has the capability of testing for bacteria in only a matter of minutes as opposed to hours or even days for standard laboratory tests.”
Cooks described the Dreyfus Prize as a major career highlight. “I am particularly pleased that the Dreyfus Foundation chose chemical instrumentation as the topic of the prize,” Cooks stated, “because it is an emphatic recognition of the importance of instrumentation in the chemical sciences.”
Henry C. Walter, President of the Dreyfus Foundation, said, “Chemical instrumentation has shaped human life in a myriad of positive ways. Graham Cooks is a consummate innovator and it is a great pleasure to recognize him with the third Dreyfus Prize.”
Richard N. Zare, the Marguerite Blake Wilbur Professor in Natural Science at Stanford University and a Board member of the Dreyfus Foundation, remarked, “Mass spectrometry has had an extraordinary impact on modern science, and Graham Cooks has changed the field in many important ways. He has developed critical new experimental instruments and methods and applied them to solve significant problems.”
R. Graham Cooks received B.Sc. and Ph.D. degrees from the University of Natal, South Africa, and a second Ph.D. from Cambridge University. He has been at Purdue University since 1971. He is the recipient of many honors. These include the American Chemical S
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