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University of Wisconsin–Madison
Scott Rankin

Scott Rankin

Expert on dairy foods processing and chemistry, leading to changes in function, flavor and color

Associate professor, food science Work: 608-263-2008 — Home and cell phones available upon request Home page


  • Dairy foods manufacturing
  • Dairy foods reaction chemistry
  • Cheese, fluid milk, ice cream, dairy ingredients


  • American Dairy Science Association Foundation Dairy Scholar Award
  • Board member, American Dairy Science Association
  • Member, Institute of Food Technologists, American Chemical Society