Nana Farkye, PhD

Nana Farkye, PhD received his BSc (Hons.) in Biochemistry & Nutrition from the University of Ghana and earned his MS and PhD in Food Science & Nutrition from Utah State University, Logan, UT. He is currently a consultant to the dairy industry and a professor emeritus of Dairy Science at California Polytechnic State University, San Luis Obispo. Nana taught undergraduate and graduate level courses in dairy chemistry, milk processing, and cheese and fermented dairy foods during his tenure at Cal Poly.  He supervised and advised undergraduate senior projects, graduate student thesis projects and postdoctoral scientists from grants received from industry, trade groups and associations, and government agencies.  

Nana has authored or co-authored numerous peer-reviewed publications, including book chapters and encyclopedia articles in areas of his academic interests including dairy enzymology, dairy processing, fermented dairy foods, specialty cheese manufacture and technology, cheese ripening, use of starters to effect flavor development in dairy foods and dairy foods safety. He has served as a judge at the American Cheese Society cheese contest, U.S. Championship Cheese Contest and World Championship Cheese Contest.  Nana also frequently volunteers for USAID-funded international assignments in cheese and dairy foods technology transfer around the globe.