E.W. Crampton Award
The Earle W. Crampton Award is given in recognition of Distinguished Service in fields dealing with Nutrition and Food, and consists of an inscribed plaque and an honorarium. The recipient will deliver the Crampton Award Lecture on the Macdonald Campus during the spring semester of each academic year; the lecture is open to the public.
The Faculty of Agricultural and Environmental Sciences, in conjunction with McGill Nutrition and Food Science Centre, presents the award annually in recognition of merit in any academic, research, administrative or industry/community activities which result in significant progress in knowledge, and /or development of programmes and/or services that enhance nutrition and the quality of food for humans and/or animals. The Award is open to candidates in Canada or elsewhere in the world.
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THE EW CRAMPTON AWARD AND LECTURE
FEBRUARY 21, 2013
L-R: Dean Chandra Madramootoo, Professors Kevin Wade, Inteaz Alli and Linda Wykes, Dr. Ron Ball, Dr. Errol Marliss and Professor Kristine Koski
Dr. Ronald O. Ball
Professor Emeritus, University of Alberta
Alberta Pork Producers Research Chair in Swine Nutrition
Adjunct Professor, Faculty of Medicine, University of Toronto
Dr. Ball is Professor Emeritus at the University of Alberta, Alberta Pork Producers Research Chair in Swine Nutrition, and Adjunct Professor in human nutrition at the Faculty of Medicine, University of Toronto. Ron Ball is an expert in swine nutrition and has conducted extensive research on amino acid metabolism and requirements during neonatal development and growth of pigs, as well as humans. He received the BSc(Agr) degree from the University of Alberta in 1975, and the PhD from the University of Guelph, where he was a Professor in nutrition and metabolism. Dr. Ball has trained 51 graduate students and published over 300 articles in scientific journals and books; he has also made major contributions in service and technology transfer to the Canadian pork industry. He has been recognized for his accomplishments with several prestigious awards including, the Alberta Pork Congress Lifetime Achievement Award; the American Society for Nutritional Sciences Osborne & Mendel Award; the Canadian Society of Nutritional Sciences Borden Award and McHenry Award. Ron has served on numerous national and international professional committees, and has participated in numerous national media events aimed at public education on animal agriculture. Dr. Ball will discuss new methods in amino acid and protein metabolism in animals and humans that have dramatically changed our understanding of requirements during the last 30 years, and the implications of these newer requirements in a world with increasing population and increasing demand for animal protein.
Some of the Previous Recipents
2011-2012: Dr. Mary L'Abbé, University of Toronto
2010-2011: Dr. Diane Finegood, Simon Fraser University
2009-2010: Dr. Ian Munro, Cantox Health Sciences International
2008-2009: Dr. Michael S. Kramer, McGill University
2007-2008: Dr. Tom Clandinin, University of Alberta
2006-2007: Dr. Steve Leeson, University of Guelph
2005-2006: Dr. Errol Marliss, McGill University
2004-2005: Dr. Claude Bouchard, Louisiana State University
2003-2004: Dr. Paul Pencharz, University of Toronto
2002-2003: Dr. John J. Kennelly,University of Alberta
2001-2002: Dr. Harriet V. Kuhnlein, McGill University
2000-2001: Dr. R.E. Smith, Nabisco Inc.
1999-2000: Dr. G. Harvey Anderson, University of Toronto