Robert Ackman

Robert Ackman studied math, physics, and chemistry at the University of Toronto. After graduating in 1950, he earned his master’s of science in organic chemistry at Dalhousie University. To get better credentials, Ackman applied for a scholarship in England to get a Diploma from the Imperial College and a Ph.D. from the University of London. Coming back to Canada, he began working for the Fisheries Research Board of Canada’s Halifax lab working on the technique that allowed fish oil to be isolated and marketed to the population. This idea came about when they were seeing that Indigenous peoples were at a lower risk of heart disease. Ackman was the leading fish oil scientist, and he developed the process of separating polyunsaturated fatty acids (Omega-3) from the rest of the oil to encapsulate. He also helped commercialize the canola oil industry in the prairies. He pioneered the new field of gas-liquid chromatography used to break down components of complex oil. His reputation started to bring people towards him to understand the effects of pollution on marine life.  Dr. Ackman helped establish the department of food science and technology at Dalhousie and began groundbreaking research while lecturing and working with graduate students. In 2001 Ackman was made an officer of the Order of Canada and received the Diamond Jubilee Medal in 2012, received an honorary doctorate at Dalhousie and the H.P. Kaufmann memorial lecture medal from the International Society for Fat Research.

Smith, S. (2013, September 10). Researcher Robert Ackman was a pioneer in the science of omega-3s. Retrieved May 29, 2021, from https://www.theglobeandmail.com/life/health-and-fitness/health/researcher-robert-ackman-was-a-pioneer-in-the-science-of-omega-3s/article14212716/