William Harrison Cook

{{Short description|British-Canadian chemist (1903–1998)}}

{{Infobox person

|name = William Harrison Cook

|image =

|alt =

|caption =

|birth_date = {{Birth date|1903|9|2}}

|birth_place = Alnwick, England

|death_date = {{Death date and age|1998|5|19|1903|9|2}}

|death_place = Ottawa, Ontario

|other_names =

|known_for = Executive Director of the National Research Council

|occupation = biochemist

|nationality =

|awards = Order of Canada
Order of the British Empire

}}

William Harrison Cook, {{Post-nominals|country=CAN|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.{{cite web|url=http://www.archivescanada.ca/english/search/ItemDisplay.asp?sessionKey=999999999_142&l=0&lvl=0&v=0&coll=0&itm=262991&rt=1&bill=1|title=William Harrison Cook fonds|access-date=2015-07-07|archive-date=2015-09-24|archive-url=https://web.archive.org/web/20150924041727/http://www.archivescanada.ca/english/search/ItemDisplay.asp?sessionKey=999999999_142&l=0&lvl=0&v=0&coll=0&itm=262991&rt=1&bill=1|url-status=dead}}