Wes Schilling

  • Department of Food Science, Nutrition and Health Promotion


Dr. Schilling is a Professor of meat science, sensory science, and food chemistry at Mississippi State University (MSU) in the Department of Food Science, Nutrition, and Health Promotion. Since coming to Mississippi State University, he has developed 5 courses that focus on hands-on experiences and real-world examples that he has experienced through interaction with food companies. Real-world examples are related to topics taught through food chemistry, instrumental analysis, and sensory testing principles. His research focuses on sensory science, meat processing (poultry, beef, pork, and catfish), meat quality, flavor chemistry, proteomics, and statistical methods with the goal of meeting the needs of the food industry and training students to use science to help food companies make business decisions.


Cai, K., Shao, W., Chen, X., Campbell, Y.L., Nair, M.N., Suman, S.P., Beach, C.M., Guyton, M.C., Schilling, M.W. 2018. Meat quality traits and proteome profile of woody broiler breast Pectoralis major) meat. Poultry Science. 97(1):337-346.

 Schilling, M.W., Pham, A.J., Williams, J.B., Xiong, Y.L., Dhowlaghar, N. Tolentino, A.C. Kin,  S. 2018. Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display. Meat Science. 143:199-209.

Perez, S.M., Dhowlaghar, N., Cord, C.L., Kim, T., Heiti, V., Schilling, M.W. 2018. Effects of CPC and PAA treatment of broiler frames on Salmonella incidence and MDM quality. Meat and Muscle Biology. 2:197-204.

Byron, M.D., Zhang, X., Von Staden, M., Jarvis, T.R., Zhai, W., Crist, C.A., Schilling, M.W.  2020. Impact of Refrigerated Storage Time on the Dissipation of Woody Broiler Breast Meat. Meat and Muscle Biology.  4(1):3 ,1-12. 

Jarvis, T.R.,  Rowe, C., Zhang, X., Byron, M.D., Von Staden, M.E., Smith, B.S., Crist, C.A., Schilling, M.W. 2020. Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades. Meat and Muscle Biology. 4(1):10, 1-13.

Campbell, Y.L., Shao, W., Dinh, T.T., To, K.V., Rogers, W.D., Zhang, X., Phillips, T.W., Schilling, M.W. 2020. Use of Nets Treated with Food Grade Coatings on Controlling Mold Growth and Mite Infestation in Dry-Cured Ham Aging Facilities. Journal of Stored Products Research. 89:101716.

Zhang, X., Zhai, W., Li, S., Suman, S.P., Chen, J., Zhu, H., Antonelo, D.S., Schilling, M.W. 2020. Postmortem proteome changes in normal and woody broiler breast muscle.  Journal of Agricultural and Food Chemistry. 68(39):11000-11010.
Schilling, M.W., Zhai, W., Suman, S.P., Dilger, A.C., 2017-2020. Whole proteomic analysis to determine biochemical pathway differences between normal, pale, soft, and exudative and woody breast meat. USDA Foundation Food Quality Program. 

Phillips, T.W., Schilling, M.W.), Adam, B. 2018-2021. IPM Methyl Bromide Ham Mite, Methyl bromide transitions - USDA. 

Correa, S., Neal, W., Allen, P.J., Dinh, T.T., Schilling, M.W. (Co-PI, $34,000). 2020-2022. Increasing sustainability of fisheries for resilience of Cambodian communities. Fish Innovation Lab – US AID. 

Schilling, M.W., Gardner, A., Peterson, D.M., Hendrix, J.D., 2020-2022. The integration of food science and health in high schools to promote food science, nutrition, and health academic and career pathways USDA SPECA.


Dr. Schilling conducts research using a farm to fork to economic impact to human health model with other researchers at MSU including: Integrated Poultry Science and Food Science Research, Integrated Entomology and Food Science Research with Meat Science Extension Component, and Integrated Wildlife, Fisheries, and Aquaculture, Animal and Dairy Sciences, Food Science, and Agricultural Economics 

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