Scott A. Rankin
· Professor and Chair, Food ScienceUniversity of Wisconsin-Madison · Food Science
Active 1993–2026
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About
Scott A. 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.
Research topics
- Computer Science
- Chromatography
- Artificial Intelligence
- Biochemistry
- Chemistry
- Biochemical engineering
- Organic chemistry
- Business
- Food science
- Pathology
Selected publications
Journal of Dairy Science · 2021 · 34 citations
Senior authorCorresponding-casein, β-casein, κ-casein, lactoferrin, and osteopontin. Peptides of β-lactoglobulin were used to specifically distinguish yak and bovine milk. The results showed that this novel detection method could quantitatively detect these major and minor milk proteins with >0.99 linear correlation coefficient and a recovery rate between 90 and 120%, with relative standard deviations typically less than 10%. The data revealed that yak milk not only had higher overall milk protein content than bovine mil…
Implications of Adenylate Metabolism in Hygiene Assessment: A Review
Journal of Food Protection · 2020 · 32 citations
Senior authorCorrespondingThe assessment of a hygienic state or cleanliness of contact surfaces has significant implications for food and medical industries seeking to monitor sanitation and exert improved control over a host of operations affecting human health. Methods used to make such assessments commonly involve visual inspections, standard microbial plating practices, and the application of ATP-based assays. Visual methods for inspection of hygienic states are inherently subjective and limited in efficacy by the ac…
Food Hydrocolloids · 2020 · 18 citations
2025-01-01 · 4 citations
book-chapterSenior authorThe kinetics of aqueous lactose hydrolysis with sulfuric acid
Reaction Chemistry & Engineering · 2025-01-01 · 3 citations
articleDetermined lactose hydrolysis and HMF formation reaction network.
Frequent coauthors
- 28 shared
Elizabeth Boyle‐Roden
The Ohio State University
- 26 shared
Rosemary L. Walzem
Texas A&M University
- 25 shared
Walter Schmidt
Catholic University of the Maule
- 25 shared
Rong Li
Gansu Agricultural University
- 14 shared
J. L. Steele
University of Wisconsin–Madison
- 13 shared
Jeffrey J. Sindelar
University of Wisconsin–Madison
- 9 shared
Verónica Galindo‐Cuspinera
Unilever Foods Innovation Centre
- 8 shared
Dattatreya S. Banavara
Mead Johnson (United States)
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