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Champaign, IL (May 19, 2021)—The American Dairy Science Association® (ADSA®) is pleased to announce Scott A. Rankin as the 2021 recipient of the International Dairy Foods Association Research Award in Dairy Foods Processing. Rankin will be recognized during the virtual ADSA Annual Meeting.
The International Dairy Foods Association Research Award in Dairy Foods Processing was created to recognize individuals whose research findings have allowed dairy foods processors to develop new products and to make a significant improvement in the quality, safety, or processing efficiency of dairy foods. The winner must have conducted research at public or private institutions, and their research findings must have clearly and significantly benefited the dairy foods processing industry in its ability to manufacture products with higher quality or safety (chemical or microbiological) or with increased processing efficiencies. Or, the research must have led to innovative product development with a measurable impact on the market. The adoption of the findings must affect a significant portion of the dairy foods manufactured. Particular attention is paid to the long-term importance of the research application. The winner must have published the research during the five calendar years prior to the award. The winner must be and have been a member of ADSA for five years.
Scott A. Rankin grew up on a small hobby farm in Loomis, California. Currently, he serves as professor and chair of the Food Science Department and is a recipient of a William F. Vilas Trust Estate Award at the University of Wisconsin–Madison. He holds degrees from Brigham Young University and Oregon State University. He leads industry outreach programs on such topics as milk pasteurization, cleaning and sanitizing, dairy chemistry, and frozen desserts complemented by research activities focused on reaction chemistry. He has secured millions of dollars in funding, has published numerous articles, and holds several patents applied to dairy foods.
It is with great pleasure that ADSA and the International Dairy Foods Association present Scott A. Rankin with the 2021 International Dairy Foods Association Research Award in Dairy Foods Processing.
About the American Dairy Science Association (ADSA)
The American Dairy Science Association (ADSA) is an international organization of educators, scientists, and industry representatives who are committed to advancing the dairy industry and keenly aware of the vital role the dairy sciences play in fulfilling the economic, nutritive, and health requirements of the world’s population. It provides leadership in scientific and technical support to sustain and grow the global dairy industry through generation, dissemination, and exchange of information and services. Together, ADSA members have discovered new methods and technologies that have revolutionized the dairy industry.