Schilling recognized for exceptional research, mentorship
Wes Schilling
Wes Schilling, a professor in the Department of Food Science, Nutrition and Health Promotion, has received the American Meat Science Association Distinguished Research Award for his application of science to solve food industry challenges. This esteemed accolade acknowledges Schilling's significant contributions to the meat industry through his innovative application of science.
The award, presented by a global committee of respected meat scientists, honors American Meat Science Association members who have made outstanding research contributions.
“I am humbled to receive this award. I am thankful to Mississippi State University for all the opportunities it has afforded me and for the awesome faculty, staff and students that I have worked with and made me look good,” Schilling said.
He highlighted the critical contributions of his current colleague, Xue Zhang and former colleague, Thu Dinh, in achieving this recognition.
In his 20 years at MSU, Schilling has developed internationally recognized research, teaching and outreach programs characterized by sustained extramural support, effective technology transfer to stakeholders and the cultivation of graduate students who are now influential academia in the food industry.
“My research philosophy is to work in integrated teams to solve agricultural challenges such that we are serving the agriculture sector, food companies and the consumer, all while training undergraduate and graduate students to become professionals who can use the scientific method and research skills in their decision-making,” Schilling said.
Schilling’s research spans proteomics, pest management, microbiome, meat quality and sensory science. He has been a principal investigator or co-principal investigator on over 100 grants, with competitive external funding totaling nearly $12 million. His prolific output includes 374 peer-reviewed scientific articles, 22 book chapters, 73 technical bulletins and other semi-technical publications.
He is currently exploring the use of antimicrobials and antioxidants to lengthen the shelf-life of meat products. Collaborating with industry partners like Hawkins, his research has shown that buffered vinegar and CO2 packaging can increase chicken shelf-life from 12 to 20 days, enhancing distribution capabilities and reducing food waste
Beyond his research, Dr. Schilling is also celebrated for his exceptional teaching and mentorship, having developed five courses and fostering strong relationships with his students to guide their academic and professional trajectories.
Ashli Brown, associate vice president of the MSU Division of Agriculture, Forestry and Veterinary Medicine and interim head of the Department of Food Science, Nutrition and Health Promotion, praised Schilling’s engagement with students as perhaps his most significant contribution.
“It’s his phenomenal ability to connect with students -- it stems from his deep care for their success, having served as a major advisor for over 40 graduate students and impacting hundreds more, instilling a sense of family and support while dedicating countless hours to their training and career advisement that has had the greatest impact on the food science industry,” Brown said.
Sam Hughes | Agriculture and Natural Resources Marketing
