Dr. Bruce R. Hamaker's Staff

Dr. Bruce R. Hamaker
Position
Professor
Title
Director of Whistler Center for Carbohydrate Research
Email
hamakerb@purdue.edu
Phone
(765) 494-5668
Staff
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Emmanuel Ayua

Emmanuel Ayua

(765) 637-8316

Emmanuel Ayua graduated from Moi University in December 2011 with a B.S. in Food Science and Nutrition, and M.Sc in Community Nutrition from the University of Eldoret (both in Kenya). He joined Dr. Bruce Hamaker's lab in 2016 and will be pursuing a PhD. degree in Food Science. His main research focuses are in effects of extrusion on fermentation of dietary fibers by the gut microbiome.

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Nuseybe Bulut completed her BS degree in July 2014 at Food Engineering Department, Istanbul Technical University (ITU), Turkey. She was awarded witha scholarship by Turkish Government to pursue a master's degree in USA. She joined Dr. Hamaker's group in January 2017. Her M.S. research focus is on dietary fiber and colon health.

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Aminata Diatta received a B.S. in Natural Sciences in 2002 and a pre-doctorate diploma in Chemistry and Biochemistry of Natural Products in 2006 from Cheikh Anta Diop University, Dakar, Senegal. She worked on the theme: "Characterization of three varieties of sorghum (S. bicolor), composition and aptitude to form rolled flour products". She joined Dr. Hamaker's group in the fall 2015.

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Marwa El Hindawy graduated from Agricultural Biochemistry Department at Zagazig University, Egypt with a B.S. in Agriculture Chemistry, and from the same university with M.S. degree in Biochemistry. She joined Dr. Hamaker's group on May 2013 to obtain her PhD degree. Her PhD research focuses on the enzymatic- and receptor-based intestinal chemosensation of carbohydrate.

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Sarah Gafter received her B.S. in Nutrition from Case Western Reserve University in Cleveland, OH in 2013. She worked in Dr Nathan Berger's laboratory in the Genetics Department at Case Western Reserve University after graduation, examining the effect of dietary fats on prostate malignancy; and then for Jenny Craig as a Personal Consultant in 2014. Sarah then completed her dietetic internship through Indiana University-Purdue University, Indianapolis, with a capstone in Food Service Management. As a registered dietitian, she worked as a clinical dietitian for Hooverwood Home in Indianapolis. Sarah by-passed her M.S. degree and joined Purdue under Dr Hamaker's advisement in 2016. She is working towards her Ph.D. in the area of slowly digestible carbohydrates.

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Anna Hayes received her B.S. in Food and Nutrition Science and her B.A. in Spanish from Saint Catherine University (Saint Paul, MN) in May 2014. Anna arrived at Purdue University in August 2014 as a direct Ph.D. student. Her research focuses on elucidating the locational delivery of carbohydrates in the small intestine and on determining the effects of particle size and viscosity on carbohydrate metabolism.

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Rachel Jackson is currently working toward her M.S./Ph.D. in Food Science from Purdue University. She joined the Hamaker lab in 2016 to pursue a M.S. in Food Science. Recently she has been working with another graduate student to create gluten free bread that has the chewiness of regular bread using zein protein. Planned research will focus on increasing sorghum protein functionality in wheat based breads with the ultimate goal of being able to replace 50% or more of wheat flour with sorghum flour in bread making without a negative impact on the bread quality.

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Enosh Kazem received his B.S. in Food Science from Purdue University in 2011. After graduation, he spent two years in medical school at Indiana University, but decided to come back into Food Science to work in Dr. Hamaker's group where his research focuses on the role of fiber in colon health.

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Jongbin Lim earned his M.S. degree in Food Science and Technology from Sejong University in South Korea. He joined Dr. Hamaker's lab group in August 2014 to begin his doctoral work. His research is on the moderation of starch digestion rate by inhibition of digestion enzymes and the development of glycemic carbohydrate to digest in the ileal region of the small intestine.

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Joel Meehl earned a B.S. in Biochemistry and Molecular Biology from Marquette University in 2001. After work and further study as a laboratory technician and in some other fields, he joined the Food Science Department as a Ph.D. student in August 2015. Co-advised by Drs. Mario Ferruzzi and Bruce Hamaker, his research focuses on phytochemical interaction with carbohydrates and the gut microbiota.

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M. Moussa rejoined Dr Hamaker group in June, 2016 to pursue his Ph.D. in Food Science. His research areas focus on grain chemistry and processing with objective to use extrusion and nutrition-related technologies to better utilize and expand market of local based sorghum and millet grains. He received his M.S in Food Science from Purdue University in 2007. Prior, to this, he also completed a B.S. and M.S. in Applied Chemistry from Usmanu Dan Fodio University, Nigeria in 1996. Between degrees, M.Moussa worked at the National Agricultural Research Center (INRAN), Niamey, Niger, his home country, as Food Technologist. He was also a Borlaug/USDA Fellow for Organic Foods at Washington State Univ., Pullman in 2008 and UNIDO Fellow for Food Manufacturing Process at Tubikak Marmara Research Center, Turkey in 2013. He coordinated several projects and was involved in consulting activities on foods in Niger and West Africa for organizations including USAID; MCC; EU and UKAID. M. Moussa and B. Hamaker have had a long student-professor and project (INTSORMIL, SMIL-USAID and McKnight Foundation) relationship. Along with Bruce Hamaker, he successfully helped to implement the Grain Processors Incubation Concept to backstop grain based food technologies development and scaling-up with Nutrition and Market emphasis in urban and rural areas in Niger and West Africa.

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Elizabeth Pletsch received her B.S. in Food Science and Human Nutrition from the University of Illinois at Champaign-Urbana in December 2011. She worked for Hillshire Brands Co. (formerly known as Sara Lee) until coming to Purdue University in August 2012. She by-passed her M.S. degree and is directly working toward earning her Ph.D. degree. She is studying under Dr. Hamaker on the physiological effects of glycemic carbohydrates.

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Leigh C.R. Schmidt earned her B.S. Food Science from Purdue in 2003 and her M.S. in Food Science from UC Davis in 2009. She joined Dr. Hamaker's lab group in August 2013 to begin her doctoral work as a USDA National Needs fellow for Foods and Health. Between degrees, Leigh worked in the food industry in quality and product development roles. Her research is on food protein matrices as a method to slow starch digestion.

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Jae-Hoon Shim is an Associate Professor at Hallym University. His research focuses on food enzymology and food microbiology.

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Pablo Torres-Aguilar received his M.S. in Nutritional Sciences from the University of Illinois at Urbana-Champaign where his research focused on food insecurity and the impact of environmental factors on the diet of underserved groups, both in the US and internationally. He joined Dr. Hamaker's group in the fall of 2014 and is currently working on his Ph.D. degree.

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Tianming Yao obtained his Bachelor degree in Food Science and Technology from Shanghai Jiao Tong University, China. His undergraduate research focused on the OSA modification of small granule starches. He joined Dr. Srinivas Janaswamy's group in August 2015 as a Master's student with support from China Scholarship Council (CSC). He transferred to Dr. Hamaker's lab in August 2016. His research focuses on the interaction between polyphenois and starches. He is currently working jointly with Dr. Lindemann and Dr. Hamaker.

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Xiaowei Zhang received his both B.S. and M.S. degrees from the Department of Food Science and Engineering from Shanghai Jiao Tong University, China. He joined Dr. Hamaker's group as a Ph.D. student in August 2014. Xiaowei's research project focuses on dietary fiber's structure-function relationships with the colon microbiota and relationship with health.

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