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Scott Rankin, UW-Madison professor of food science, talks with participants during the second of a three-day, ice cream-making workshop

Scott A. Rankin

Professor and Chair, Food Science

(608) 263-2008

1605 Linden Dr., Room 105A Madison, WI, 53706

Characterization of primarily dairy food flavor with sensory and instrumental techniques; programs and short courses in support of the dairy foods processing industry.