Lloyd Augustus Hall (June 20, 1894–Jan. 2, 1971)
Hall was educated at Northwestern University and the University of Chicago. In the 1920s, he immediately started working in the food industry where he experimented with food preservatives. By the end of his career, he had earned 59 patents and revolutionized the food industry for the better. Some of his inventions include antioxidant salt, a method of preserving frozen pork and meat-curing salt composition.