Distinguished Professor and Food Chemist, Food Science and Technology Director, Foods For Health Institute at UC Davis
Bruce German is recognized as one of the top experts in human milk. He has been a professor and chemist at UC Davis Department of Food Science and Technology since 1988 where he researches the role of fats and other components in the human diet.
Through his research, he develops ways to assess health and metabolism in response to foods. Milk is the model he uses as a genetic blueprint for foods to support health. Milk evolves for the purpose of nourishing growing mammals and this evolutionary logic is the basis of the research to discover physical, functional, and nutritional properties of milk components and to apply these properties as principles to foods.
Bruce German, Ph.D., UC Davis Department of Food Science and Technology
Despite the role of milk to serve as a sole nutrient source for mammalian infants, the majority of the oligosaccharides in milk are not digestible by human infants. What role do they play in protecting infants from infection and inflammation?