Bob Bradley, Ph.D., Retired, University of Wisconsin

During his tenure in Food Science, Dr. Bradley’s research activities focused on the general area of food products development; ultra-filtration and reverse osmosis; frozen dessert technology; analytical methods of food analysis; and sensory evaluation of dairy foods. Dr. Bradley has over 100 peer reviewed technical articles, book chapters and one book on butter manufacturing. He also holds four U.S. patents concerning dairy food processing.