Cedric Stanton Hicks

Cedric Stanton Hicks (2 June 1892 – 7 February 1976) was an Australian physiologist and nutritionist. He was born in Adelaide, South Australia and is known for his significant contributions to the field of human nutrition and food science.

Early Life and Education

Hicks was born in Adelaide, South Australia, on 2 June 1892. He attended Adelaide University, where he graduated with a Bachelor of Science in 1914. He then went on to earn a Doctor of Science in 1922.

Career

Hicks began his career as a lecturer in physiology at Adelaide University in 1919. He was promoted to professor in 1926, a position he held until his retirement in 1957. During his tenure, he made significant contributions to the field of human nutrition and food science. His research focused on the nutritional value of Australian foods and the dietary needs of the Australian population.

In 1944, Hicks was appointed as the Director of the Commonwealth Scientific and Industrial Research Organisation's (CSIRO) Food Investigation division. Under his leadership, the division conducted important research into food preservation and processing techniques.

Hicks was also instrumental in the establishment of the Australian Institute of Food Science and Technology in 1959. He served as the institute's first president.

Legacy

Hicks' work has had a lasting impact on the field of human nutrition and food science in Australia. His research has informed dietary guidelines and food standards in the country. The Cedric Stanton Hicks Residues Laboratory at the University of Adelaide is named in his honour.

Honours

Hicks was awarded the Order of the British Empire (OBE) in 1951 for his services to science. In 1957, he was made a Fellow of the Australian Academy of Science.

External links

• Biography at Encyclopedia of Australian Science

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