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Scott Rankin is a Professor and Chair in the Department of Food Science at the University of Wisconsin-Madison. His research focuses primarily on the characterization of dairy food flavors and sensory instrumental techniques. In addition to his academic duties, he has a significant Cooperative Extension appointment, through which he offers numerous programs and short courses to support the dairy foods processing industry. His work emphasizes practical applications of food science, aiming to enhance the understanding of dairy products and improve quality standards within the industry.
University of Wisconsin-Madison • Madison, Wisconsin, USA
Oversees the Department of Food Science, leading research and educational initiatives.
Department: Department of Computer Sciences