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.