PhD Bruce Hamaker

Bruce R. Hamaker is Distinguished Professor of Food Science at Purdue University, West Lafayette, Indiana. He also holds the Roy L. Whistler Chair and is Director of the Whistler Center of Carbohydrate Research. He obtained his undergraduate degree in biological sciences from Indiana University; his graduate studies were in human nutrition (M.S.) and food chemistry (Ph.D.) from Purdue University, and post-doctoral 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 1977-1979. He has over 280 refereed publications in food science, human nutrition, biochemistry and broad-spectrum journals, as well as  umerous book chapters. He has advised over 70 M.S and Ph.D. students and 25 post-doctoral scientists. Bruce’s research is known in the area of food carbohydrates and proteins with applications related to topics of processing, nutrition, health and wellness. He has been and continues to be active in international research collaborations in Africa, Asia and Latin America; and particularly in development-oriented research and applied programs in West and East Africa.