was an African American chemist and inventor. He was granted more than 100 patents for processes used in food manufacturing and packaging, including his development of curing salts, condiments, spices, and flavors used in the meatpacking industry. Born in Elgin, Illinois, Hall received a B.S. degree in 1916 from Northwestern University. He worked briefly as a sanitary chemist at the Chicago Board of Health and as president and chemical director of Chemical Products Corporation. He then served as chief chemist and director of research at Grifrith Laboratories Inc. in Chicago from 1925 to 1946. Hall, a member of several professional societies, was the first African American to serve on the Board of Directors of the American Institute of Chemists, which presented him with its Honor Scroll Award of the Institute's Chicago Chapter in 1956. He also served on the board of the Institute of Food Technologists, which he co founded.
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