Frozen Dessert Center Staff:

Emily Daw, MS, CFS
Frozen Dessert Center Director
Emily joined the Frozen Dessert Center in 2020. She has a Bachelor’s and Master’s in Food Science as well as 6 years of frozen dessert industry experience. Previous to the FDC, Emily worked at Schoep’s Ice Cream as their Research and Development Manager. While there, she was involved in the development and production of frozen desserts that ranged from high protein frozen yogurt, to fruit and vegetable based popsicles, to super premium ice creams and frozen custards. She also supported food safety (SQF III) efforts and created all legal content for finished product packaging and specifications. Emily is especially interested in application work and flavor development. Emily has a deep understanding of the composition and microstructure of ice cream and frozen desserts, having studied under Dr. Hartel and Dr. Rankin during her Master’s research.

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: