Scott Rankin is a Professor and Chair of the Food Science Department at UW-Madison, renowned as one of the country’s top experts on dairy foods chemistry and flavor. He holds a Campbell-Bascom Professorship and also chairs the Department of Nutritional Sciences.His work primarily explores the sensory and instrumental characterization of dairy flavors (like ice cream). With an extensive extension appointment, Rankin leads science-based training and short courses for the dairy processing industry on topics such as pasteurization and dairy chemistry. Additionally, he served as the President of the American Dairy Science Association.
