Bruce Hamaker, Ph.D.
  • Purdue University
  • Director, Whistler Center for Carbohydrate Research

Research Interests: Dr. Bruce Hamaker’s general research areas include carbohydrates & health, starch, and cereal chemistry. His specific research interests include: manipulation of starch digestion rate for low glycemic response/slow digestion; dietary fiber, modifications in functionality and fermentability, microbiota changes; cereal starch and protein functionality; textural properties influenced by starch fine structure; interactions between starch and other food components; appropriate methods of improving cereal utilization in developing countries; cereal endosperm texture; and electron and confocal microscopy of cereal components.

The Whistler Center for Carbohydrate Research focuses on fundamental investigations of structure-function relationships of carbohydrates and other biopolymers as related to practical uses. The Center's focus is polysaccharides (starches and gums/hydrocolloids). Structure-function relationships are determined via elucidation of chemical and three-dimensional structures, determination of physical properties and functionalities, modifications of chemical structures, and determination of the effects of modifications on conformations, properties, and functionalities. Technological issues and targets are defined in partnership with corporate sponsors.

Education: Hamaker received his M.S. (Nutrition) and Ph.D. (Food Chemistry) from Purdue University in Indiana.