Bruce R. Hamaker is Distinguished Professor of Food Science, director of the Whistler Center of Carbohydrate Research, and holder of the Roy L. Whistler Chair in Carbohydrate Science in the Department of Food Science of Purdue University, West Lafayette, Indiana. He obtained his undergraduate degree in biological sciences from Indiana University; his graduate studies, at Purdue, were in human nutrition (MS) and food chemistry (PhD); and he did postdoctoral study at the Instituto de Investigacion Nutricional in Lima, Peru (supervisor, George Graham, Johns Hopkins University). He was in the U.S. Peace Corps in Liberia, West Africa, from 1977 to 1979. Dr. Hamaker has over 170 refereed journal publications in food science, human nutrition, biochemistry, and broad-spectrum journals and numerous book chapters. He has advised over 50 MS and PhD students and nearly 20 postdoctoral scientists. Dr. Hamaker’s research program is known for its focus on food carbohydrates and proteins with applications related to health and wellness. In that regard, he has a number of clinical and nutrition science collaborations with research experience in protein and carbohydrate digestion patterns related to quality and physiological response, and dietary fiber effect on the gut microbiome. Dr. Hamaker works with ingredient and processed-food companies principally to assist in improving nutritional or health quality of processed products. He is active in international research collaborations in Africa and Asia. In Africa, he has worked for over 20 years on public and foundation-funded projects on improvement of utilization and nutritional properties of cereal grains and on setting up technology-based incubation centers to work with local entrepreneurs.

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