Malcolm Bruce Smith (29 February 1924 – 27 July 2000) was an Australian chemist who studied the egg protein ovalbumin.
He described the formation of S-ovalbumin from the native form (R-ovalbumin) as the pH of eggs rises over time.
He won Country Scholarship to study Industrial Chemistry at the South Australian School of Mines in Adelaide.
[2] His studies were interrupted by World War II, when he was recruited to a laboratory position by the Munitions Department.
[3] After some years working for a public analyst in Adelaide, C.A.Smythe & Co, he was engaged by the Australian Council for Scientific and Industrial Research (later renamed the C.S.I.R.O) as a Technical Officer at the Division of Food Preservation and Transport in Sydney.