You are invited to join Macdonald faculty, staff and students at the annual E.W. Crampton Award and Lecture.
The Faculty of Agricultural and Environmental Sciences, in conjunction with McGill Nutrition and Food Science Centre, presents the The Earle W. Crampton 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 lecture is open to the public. This year's recipient is Dr. Ronald O. Ball, Professor Emeritus at the University of Alberta and Alberta Pork Producers Research Chair in Swine Nutrition.
Dr. 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 served as lecturer in nutrition and meat science before being appointed as Assistant Professor in human nutrition at the Faculty of Medicine, University of Toronto. 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. RonDr. Ball 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.