Bruce German

Complexity of the problem II - what are the best dietary components for targeting the microbiome to improve human health? 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. Dr. Hamaker is director of The Whistler Center for Carbohydrate Research, which focuses on fundamental investigations of structure-function relationships of carbohydrates and other biopolymers as related to practical uses. The Center's particular 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.Read More