Eric Block is Distinguished Professor of Chemistry Emeritus at the University at Albany, SUNY (Albany, NY), receiving his BS from Queens College (CUNY) in 1962, where he was elected to Phi Beta Kappa, and his PhD from Harvard University in 1967, as both an NSF and NIH Fellow (with E.J. Corey). He rose to the rank of full professor at the University of Missouri, St. Louis, before joining the University at Albany, where he served as Chair for 6 years. Block has published more than 250 papers and authored/edited 4 books. He is an authority on organosulfur chemistry, particularly Allium (garlic and onion) chemistry, authoring a definitive book (Garlic and Other Alliums, RSC Press, 2010), published in Chinese in 2017. He also did pioneering research on olfaction involving sulfur compounds, discovering the role of copper. Block has received multiple awards and honors, including a Guggenheim Fellowship, the ACS Ernest Guenther Award, ACS Award for Advancement and Application of Agricultural and Food Chemistry, the Kenneth Spence and Sterling Hendricks Awards. He is a Fellow of both the American Chemical Society and the American Association for Advancement of Science. He was a Michael Visiting Professor at the Weizmann Institute, Visiting Professor at Harvard University, Chinese Academy of Sciences Visiting Professor and Visiting Fellow at Wolfson College of Cambridge University. For many years, he served on the Editorial Board of the ACS Journal of Food and Agricultural Chemistry.
Eric Block is Distinguished Professor of Chemistry Emeritus at the University at Albany, SUNY (Albany, NY), receiving his BS from Queens College (CUNY) in 1962, where he was elected to Phi Beta Kappa, and his PhD from Harvard University in 1967, as both an NSF and NIH Fellow (with E.J. Corey). He rose to the rank of full professor at the University of Missouri, St. Louis, before joining the University at Albany, where he served as Chair for 6 years. Block has published more than 250 papers and authored/edited 4 books. He is an authority on organosulfur chemistry, particularly Allium (garlic and onion) chemistry, authoring a definitive book (Garlic and Other Alliums, RSC Press, 2010), published in Chinese in 2017. He also did pioneering research on olfaction involving sulfur compounds, discovering the role of copper. Block has received multiple awards and honors, including a Guggenheim Fellowship, the ACS Ernest Guenther Award, ACS Award for Advancement and Application of Agricultural and Food Chemistry, the Kenneth Spence and Sterling Hendricks Awards. He is a Fellow of both the American Chemical Society and the American Association for Advancement of Science. He was a Michael Visiting Professor at the Weizmann Institute, Visiting Professor at Harvard University, Chinese Academy of Sciences Visiting Professor and Visiting Fellow at Wolfson College of Cambridge University. For many years, he served on the Editorial Board of the ACS Journal of Food and Agricultural Chemistry.