Remembered for his significant innovations in the realm of food preservation, this twentieth-century chemist patented close to sixty of his food processes. Most notably, he further developed chemist Karl Seifert's meat curing methods.
After earning a bachelor's degree in chemistry and pharmaceuticals from Northwestern University, he received his master's degree from the University of Chicago and went on to work for the Illinois-based Griffith Laboratories.
He held chief chemist positions at both the Chicago Department of Health and the John Morrell Company.
The grandson of a woman who escaped slavery via the Underground Railroad and a man who founded the Quinn Chapel African Methodist Episcopal Church, Hall grew up in Elgin and Aurora, Illinois. He was married to Myrrhene Newsome.
He was a contemporary of fellow African-American chemist Percy Julian.