"[1] He was born in Melbourne, Australia on 14 April 1906, the fourth of five children to Francis Percival Cook (1867-1933), a stationer and printer, and his wife, Alice May Margaret Robertson (1870-1950).
[3][1] During the Second World War he undertook nutritional research for the government, and in 1940 took up the post of Lecturer in Biochemistry in the Department of Physiology at University College, Dundee from 1940.
He became an international authority on cholesterol, undertaking a large number experiments upon his own self including measuring the effect egg consumption had upon his blood.
In January 1972 he was awarded a personal chair in biochemistry at the university and in 1973, following his retirement due to ill health, he was made an emeritus professor.
[1][3] Cook's efforts in building up biochemistry in Dundee made it possible for the university to go on to become a leading institution for life science teaching and research.