Scott A. Rankin has joined the Department of Food Science at the University of Wisconsin-Madison as assistant professor of food science and extension food processing specialist. He will develop and provide outreach programs to the dairy processing industry, especially in the area of fluid milk, ice cream, and cultured products. He will also provide support to the farmstead milk processing industry.
Rankin”s applied research program will initially deal with sensory properties of dairy products and frozen desserts. He is covering the outreach functions previously handled by Bob Bradley, who retired in early July.
Rankin was formerly an assistant professor of dairy and food processing at the University of Maryland. He taught a course in dairy products processing and established a major extension program in dairy, fruits and vegetables, and meat processing in Maryland. His research included studies on the whiteness of skim milk, sensory properties of low-fat Cheddar cheese, and effects of phosphorus on the immune status and carcass quality of striped bass.
Rankin received his B.S. and M.S. in food science and nutrition at Brigham Young University and his Ph.D. in food science and technology from Oregon State University. He is a member of IFT, serves on the Executive Committee of the IFT Dairy Foods Division, and is a member of the American Dairy Science Association.