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 340 refereed publications in food science, human nutrition, biochemistry and broad-spectrum journals, as well as numerous book chapters. He has advised over 70 M.S and Ph.D. students and 30 post-doctoral scientists. Bruce’s research is known in the area of food carbohydrates with emphasis on dietary fibers and the gut microbiome, and glycemia and physiological systems. He also works in development-oriented research and applied programs in West and East Africa and Latin America.