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Bruce R Hamaker

Department of Food Sciences 

  • Distinguished Professor of Food Science; Roy L. Whistler Chair
Phillip E. Nelson Hall of Food Science Room 2195
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009

M.S. (Nutrition), Ph.D. (Food Chemistry), Purdue University


Primary Research Areas
  • Carbohydrates and health 
  • Cereal starch and protein structure-function relationships 
  • Cereal chemistry and processing
Specific Research Areas
  • Manipulation of starch for slowly digestible/low glycemic response or resistant character, and collaborative studies to understand human enzyme digestion and physiologic response 
  • Dietary fiber, modifications in functionality and fermentability, and collaborative studies for colonic health 
  • Improvement of cereal 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
Cereal Chemistry and Processing 
Introduction to Food Law and Regulations
Food Chemistry

Interaction and research with Whistler Center member companies (; other research projects with cereal snack and breakfast food companies.

Principal investigator and US Coordinator of the West Africa Regional Program of the US Agency for International Development Sorghum and Millet and Other Grains Collaborative Research Support Program (INTSORMIL CRSP); other collaborations at Kasetsart University, Thailand, Seoul National University, South Korea, CFTRI, India.


Hamaker, B. R., & Venkatachalam, M. A method to create slowly digesting starches and fibers for health benefit.

Blake, O., Hamaker, B. R., & Campanella, 0. Development of a new functional food ingredient from agricultural by-products, such as cereal brans to be used in the extrusion processing industry.

Hamaker, B. R., & Han, 0. Method for Making Slowly Digestible Starch. U.S. Patent No. WO2004066955. Washington, D.C.: U.S. Patent and Trademark Office.

Hamaker, B. R. Preparation of starch products with slowly digestible property and prebiotic function.

Hamaker, B. R., & Bugusu, B. A. Manipulation of starch digestion rates using protein and oxidizing agents.

Blake, O., Hamaker, B. R., & Campanella, 0. Puffed food product containing fiber and method for manufacture thereof.