Dr. Scott Rankin, professor and chair of the Food Science Department at the University of Wisconsin-Madison, assumed the role of president of the American Dairy Science Association during the 2013 Joint Annual Meeting held July 8-12 in Indianapolis, Ind. He will serve as president of the association for one year. Rankin served as vice president of the organization for the past year.
Rankin received his B.S. and M.S. in Food Science from Brigham Young University and his Ph.D. in Food Science from Oregon State University.
At the University of Wisconsin, Rankin serves as department chair, 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. These programs attract hundreds of attendees each year and serve a global audience. His research has focused on the characterization of primarily dairy food flavor with sensory and instrumental techniques. He has served as chair of the Food Science Department at the University of Wisconsin-Madison since 2010, leading a program dedicated to the advancement of scholarship.
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. He currently supervises three Ph.D. candidates, one research associate and one visiting professor.
Rankin has been an active participant in American Dairy Science Association since joining in 1995 as a student member. He has chaired programming for the Dairy Foods Division, organized multiple symposia or pre-meeting events. He has been the recipient of two American Dairy Science Association awards, the American Dairy Science Association Foundation Scholar and the Food Specialties award in 2004 and 2006, respectively. He is also 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 American Dairy Science Association.