Scott Rankin
Expert on dairy foods processing and chemistry, leading to changes in function, flavor and color
Associate professor, food science College of Agricultural and Life Sciences Work: 608-263-2008 sarankin@wisc.edu Home page
Topics
- Dairy foods manufacturing
- Dairy foods reaction chemistry
- Cheese, fluid milk, ice cream, dairy ingredients
Achievements
- American Dairy Science Association Foundation Dairy Scholar Award
- Board member, American Dairy Science Association
- Member, Institute of Food Technologists, American Chemical Society