J. Bruce German

J. Bruce German

Bruce German, Ph.D.

Position Title
Professor and Chemist

Food Science and Technology

2162 Robert Mondavi Institute - North

Food Science (1991 - )


Ph. D. Cornell University, 1983


Professor German researches the role of fats and other components in the diet. 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.

Extension of Knowledge Activities 

  • FST 100B - Food Chemistry
  • FST 211 - Lipids in Food and Nutrition

Awards and Honors

1995: ACADEMI MORIM, France - Mention D'Honneur Du Jury

1997: University of California - John E Kinsella Endowed Chair 1997-2003

2000: Michigan State University - G. Malcolm Trout Visiting Professor

2001: Wageningen University - Visser Professor

2002: Maastricht University, The Netherlands - NUTRIM Professor

2002: ISI Index - Named to Most Highly Cited Scientists, 2002-present

2007: Canadian Federation of Biological Societies - President's Award

2007: University of Tennessee Health Sciences - Mildred T. Reeves Distinguished Professor

2008: University of Calgary, Canada - Markin Lecturer

2009: University of Kentucky, Lexington - Dean's Distinguished Lecturer

2016: Institute of Food Technologists - Gilbert A. Leveille Award