Frozen Dessert Center Staff:


Dieyckson O. Freire, PhD
Frozen Dessert Center Director
Dieyckson has a Bachelor’s in Food Engineering and a Master’s in Food Science from the Federal University of Lavras, Brazil, and a Ph.D. in Food Science from UW-Madison. His doctoral research was jointly funded by the FDC and his fellowship from CNPq, Brazil. He has been working with research and outreach on dairy products for over 17 years, of which over 10 years have been specifically dedicated to frozen desserts. He also has over 8 years of experience with rheology. During his PhD, he developed rheological tests for frozen desserts that are now used in Dr. Hartel's lab. He joined the Frozen Dessert Center as a director in March 2022. His qualifications also include physicochemical, compositional, and microbiological analysis; microstructural analysis; development of rheological tests; manufacturing (lab and pilot scale) of dairy products and frozen desserts; training of colleagues on microstructural, physicochemical, and rheological tests; maintenance of equipment and machines; and internal and external collaboration as required for the success of a project. With his experience, he hopes to help the frozen dessert industry reach its maximum market potential, which will help to promote a better life quality not only for consumers but also for collaborators who work directly and indirectly in the frozen dessert industry.

Advisory Staff:

Dr. Richard W. Hartel
Dr. Rich Hartel’s research encompasses food engineering with a particular emphasis on phase transitions in foods. Crystallization and glass transitions play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, his research group studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods. In general, his group applies these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.

Dr. Scott Rankin
Dr. Scott Rankin’s primary area of research has focused on the characterization of dairy food flavors with sensory and instrumental techniques. He is also very active in coordinating various programs through UW Extension, supporting the dairy foods processing industry including, but not limited to an ice cream maker’s short course and a batch freezer workshop. Find out more about short courses here: https://dairyfoods.wisc.edu/