2015 Dreyfus Prize Topic is Making Molecules and Materials
The Camille and Henry Dreyfus Foundation has selected Making Molecules and Materials as the topic of the 2015 Dreyfus Prize in the Chemical Sciences. The Dreyfus Prize, awarded biennially, recognizes an individual for exceptional and original research in a selected area of chemistry that has advanced the field in a major way. The prize consists of a monetary award of $250,000, a medal, and a citation.
"Making molecules and materials is at the core of chemistry," said Dr. Marye Anne Fox, chair of the Dreyfus Foundation Scientific Affairs Committee. "The syntheses of new organic, inorganic, and solid state matter with sought after or novel properties have greatly improved quality of life."
The deadline for nominations is March 2, 2015, with the prize recipient to be announced in May 2015. Additional information: HERE.
Dreyfus Prize Ceremony Honors Graham Cooks
Graham Cooks was awarded the 2013 Dreyfus Prize in the Chemical Sciences at Purdue University on September 24, 2013. Cooks’s talk, “Measuring Molecules: Grocery Stores, Doctors’ Offices, Crime Scenes, Operating Rooms, and Factory Floors,” included a live demonstration of the portable mass spectrometer that he developed (picture). A video of the entire Ceremony is available HERE.
Louis Brus Selected Advisor
Louis E. Brus, S. L. Mitchell Professor of Chemistry at Columbia University, has been selected to serve as an Advisor to the Foundation, with his term to begin in April 2014. Dr. Brus is a world-renowned chemist who is widely credited with pioneering the field of nanoscience with his research on semiconductor nanocrystals. He joins David Hansen of Claremont McKenna, Pitzer, and Scripps Colleges, Francois Morel of Princeton University, and JoAnne Stubbe of Massachusetts Institute of Technology as an Advisor.
R. Graham Cooks Wins 2013 Dreyfus Prize
Purdue chemist honored for advances in chemical instrumentation
The Camille and Henry Dreyfus Foundation has announced that R. Graham Cooks, the Henry Bohn Hass Distinguished Professor of Chemistry at Purdue University, is the recipient of the 2013 Dreyfus Prize in the Chemical Sciences. The international prize, awarded biennially, consists of $250,000, a citation, and a medal. The award ceremony will be held at Purdue University in the fall and will feature a lecture by Professor Cooks. A video of the entire Ceremony is available HERE.
Graham Cooks is recognized internationally as an innovative giant in the field of mass spectrometry who has enriched analytical chemistry in unparalleled ways. Virtually every pharmaceutical and biotechnology company relies on mass spectrometry at a level that has become possible, in part, through Cooks's innovations.
Mass spectrometry is the science of accurately determining the masses of molecules in a sample from which we can learn the elemental composition of each constituent molecule. Cooks advanced this analytical capability with the introduction of tandem mass spectrometry in which selected ions generated from complex mixtures are further fragmented and the masses of the fragment ions determined. By putting together these pieces of a jigsaw puzzle, a picture emerges of the molecular structure of the parent ion. Cooks has also made groundbreaking advances in ambient desorption/ionization in which ions from a sample at room-temperature in air are introduced into the mass spectrometer for analysis, removing many of the difficulties associated with sample preparation and volatilization in previous, complex mass spectrometric techniques.
In a remarkable accomplishment, Cooks and colleagues have recently created miniature mass spectrometers, enabling the remote deployment of these analytical instruments including under battery power. Mass spectrometers, once roughly as large as an automobile, are now reduced to the size of a shoebox, allowing their widespread use in clinics, homeland security, the military, and food safety. Cooks noted, "We are trying to take powerful and sophisticated instruments out of the lab and into the real environment where, for example, they could monitor fresh produce all along the supply chain, from production to the consumers. This technology has the capability of testing for bacteria in only a matter of minutes as opposed to hours or even days for standard laboratory tests."
Cooks described the Dreyfus Prize as a major career highlight. "I am particularly pleased that the Dreyfus Foundation chose chemical instrumentation as the topic of the prize," Cooks stated, "because it is an emphatic recognition of the importance of instrumentation in the chemical sciences."
Henry C. Walter, President of the Dreyfus Foundation, said, "Chemical instrumentation has shaped human life in a myriad of positive ways. Graham Cooks is a consummate innovator and it is a great pleasure to recognize him with the third Dreyfus Prize."
Richard N. Zare, the Marguerite Blake Wilbur Professor in Natural Science at Stanford University and a Board member of the Dreyfus Foundation, remarked, "Mass spectrometry has had an extraordinary impact on modern science, and Graham Cooks has changed the field in many important ways. He has developed critical new experimental instruments and methods and applied them to solve significant problems."
R. Graham Cooks received B.Sc. and Ph.D. degrees from the University of Natal, South Africa, and a second Ph.D. from Cambridge University. He has been at Purdue University since 1971. He is the recipient of many honors. These include the American Chemical Society awards in Chemical Instrumentation, Mass Spectrometry, Analytical Chemistry, and the F.A Cotton Award. He has been recognized internationally with both the Robert Boyle Medal and the Centennial Prize of the Royal Society of Chemistry.