Professor Emeritus at Dalhousie University, he is one of Canada's leading oil chemists. For the past four decades, he has dedicated himself to the understanding of the biochemistry of oils, fats and lipids. His highly acclaimed research has led to significant developments in canola oil and the fish farming industries. He has also contributed to the general public's awareness of the nutritional value of fish oils in our diets. In addition, he is a widely published author and his innovative chromatographic methods are duplicated by scientists worldwide.