R. Graham Cooks

Robert Graham Cooks is the Henry Bohn Hass Distinguished Professor of Chemistry in the Aston Laboratory of Mass Spectrometry at Purdue University. He is an ISI Highly Cited Chemist, with over 1,000 publications and an H-index of 134.
Education.
Cooks received a bachelor of science and master of science degrees from the University of Natal in South Africa in 1961 and 1963, respectively. He received a Ph.D. from the University of Natal in 1965 and a second Ph.D. from Cambridge University in 1967.
Select research interests.
Research in Cooks' laboratory (the Aston Laboratory) has contributed to a diverse assortment of areas within mass spectrometry, ranging from fundamental research to instrument and method development to applications. Cooks' research interests over the course of his career have included the study of gas-phase ion chemistry, tandem mass spectrometry, angle-resolved mass spectrometry and energy-resolved mass spectrometry (ERMS); dissociation processes, including collision-induced dissociation (CID), surface-induced dissociation (SID), and photodissociation (PD); and desorption processes, including secondary ion mass spectrometry (SIMS), laser desorption ionization (LD) and desorption electrospray ionization (DESI).
His research has ranged through areas from preparative mass spectrometry, ionization techniques and quadrupole ion traps (QITs) and related technologies to as far afield as abiogenisis (also known as "the origin of life") via homochirality.