Dr. Farkye graduated from the University of Ghana in 1980 with a Bachelor’s
degree (with honors) in Biochemistry and Nutrition. Then, he received his M.S.
and Ph.D. in Food Sciences and Nutrition from Utah State University in 1985 and
1986, respectively. After 25 years on the faculty at California Polytechnic
State University as a professor of Dairy Science, Dr. Farkye retired in April
2014. He is currently Professor Emeritus and a consultant to the dairy foods
industry. Prior to his tenure at Cal Poly, Dr. Farkye was a research scientist
at the University College Cork, Ireland. Dr. Farkye’s research interests are in
dairy chemistry, cheese technology and ripening. He has several published
articles and book chapters on various aspects of cheese and dairy foods and
holds U.S. and international patents on no-melt and controlled-melt cheese
technologies. He teaches courses in dairy chemistry and cheese and fermented
milk foods. Dr. Farkye has previously judged several cheese contests, including
the American Cheese Society Judging & Competition, the U.S. Championship
Cheese Contest, and the World Championship Cheese Contest.