Scott Rankin, professor and chairman of the Food Science Department at the University of Wisconsin — Madison (UWM), assumed the role of president of the American Dairy Science Association (ADSA) during its Joint Annual Meeting in Indianapolis. Rankin, who formerly served as vice president, will serve for a period of one year.
Rankin received bachelor and master’s degrees in Food Science from Brigham Young University and a Ph.D. in Food Science from Oregon State University.
At UWM, he serves as department chairman, an extension specialist and dairy foods researcher. He chairs or co-chairs more than a dozen extension programs covering various dairy-related topics from production to manufacturing. His research has focused on the characterization of primarily dairy food flavor with sensory and instrumental techniques.
Rankin has authored or co-authored more than 75 refereed manuscripts, supervised 15 M.S. and five Ph.D. students who have completed their degrees, and currently supervises three Ph.D. candidates, one research associate and one visiting professor.
He has been an active participant in ADSA since joining in1995 as a student member, and has been the recipient of two ADSA awards. Rankin also is an active member of the Institute of Food Technologists, the American Chemical Society and Phi Tau Sigma.
He previously served a three-year term as a member of the Board of Directors of ADSA. PD
—From American Dairy Science Association news release
