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. Smith was raised and attended schools in Angaston and Nuriootpa in South Australia. He won Country Scholarship to study Industrial Chemistry at the South Australian School of Mines in Adelaide. His studies were interrupted by World War II, when he was recruited to a laboratory position by the Munitions Department.