Scott A. Rankin
Professor and Chair, Food Science
Characterization of primarily dairy food flavor with sensory and instrumental techniques; programs and short courses in support of the dairy foods processing industry.
Scott Rankin is a professor and chair at the University of Wisconsin’s Food Science Department. His research focuses on the characterization of primarily dairy food flavor with sensory and instrumental techniques. With a majority Cooperative Extension appointment, he also offers numerous programs and short courses in support of the dairy foods processing industry.