Jeff Broadbent, Ph.D., Utah State University

Dr. Jeff R. Broadbent is a professor of Food Science at Utah State University, where he also holds an administrative appointment as the Associate Vice President for Research and Associate Dean of Graduate Studies. Dr. Broadbent is an expert on the physiology and genetics of lactic acid bacteria used in cheesemaking, and has an extensive record of research and teaching on the biochemistry and enzymology of cheese flavor development. He has served as a judge for the Wisconsin Cheesemakers Association at the 2013 U.S. Cheese Championship and 2014 World Cheese Championship competitions.

 

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