General

Dr. Farkye's area of specialty is in the manufacture and ripening of lower-fat cheeses, Hispanic and Specialty cheese, the influence of storage on properties of milk powder, the use of milk powder in cheese and yogurt manufacture, properties of cheese powders, and enzymatic hydrolysis of whey proteins to improve functionality. His research interests and activities center around Dairy Chemistry, Chemistry and Technology of Cheese Manufacture and Ripening, Fermented Milk Products and Food Enzymology.

Education

1980 - B.S., (Hons) University of Ghana, Legon

1985 - M.S., Utah State University

1986 - Ph.D., Utah State University

Awards/Recognitions

Two U.S. patents on no-melt cheese technology.

Author or co-author of numerous scientific publication and abstracts.

Current Courses

DSCI 401 Physical and Chemical Properties of Dairy Products (3) Composition, structure and properties of milk and other dairy foods. Physical and chemical changes which occur during processing and storage of dairy products. Objective measurement of physical and chemical properties. 2 lectures, 1 laboratory. Prerequisite: CHEM 328.

DSCI 581 Graduate Seminar in Dairy Science (3) Group study of selected developments, trends and issues in the field of Dairy Science. 3 seminars. Prerequisite: Graduate standing or consent of instructor.

Address

Phone: (805) 756-6100

Fax:(805)756-2998

Dr Nana Farkye may be E-mailed at nfarkye@calpoly.edu.