Education
2002	Ph.D.	Virginia Polytechnic Institute and State University
2002	M.S.	Virginia Polytechnic Institute and State University
1999	M.S.	Virginia Polytechnic Institute and State University
1997	B.S.	Virginia Polytechnic Institute and State University

Teaching and Research Interests

• Muscle Foods (Processing)
• Food Chemistry (Applied Protein and Flavor)
• Statistical Analysis (Experimental Design and Data Analysis)
• Shell-Life Prediction/ Instrumental Quality Relationships to Sensory Quality
• Adding Value to Underutilized Food Sources

Classes Taught

• FST 4114/6114: Analysis of Food Products
• FST 4241: Applied Food Chemistry
• FST 8163: Food and Flavor Acceptance

Recent Peer Reviewed Publications
Schilling, M.W., Radhakrishnan, V., Vizzier-Thaxton, Y., Christensen, K., Thaxton, J.P., Jackson, V. 2008. The effects of chicken catching on broiler breast meat quality. Meat Science.79(1):163-171.

Gandy, A.E., Schilling, M.W., Coggins, P.C., White, C.W., Yoon, Y., Kamadia, V.V. 2008. The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk. J. Dairy Science. 91:1769-1777.

Pham, A.J., Schilling, M.W., Yoon, Y., Kamadia, V.V., Marshall, D.L. 2008. Characterization of fish sauce aroma impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' Power Law exponents. J. Food Sci. 73(4):C268-C274.

Battula, V., Schilling, M.W., Vizzier-Thaxton, Y., Behrends, J.B., Williams, J.B., Schmidt, T.B. 2008. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science. 87:1202-1210.

Dozier, W.A., Corzo, A., Kidd, M.T., Schilling, M.W. 2008. Dietary digestible lysine requirement of male and female broilers from 49 to 63 days of age. Poultry Science. 87:1385-1391.

Pham, A.J., Schilling, M.W., Mikel, W.B., Williams, J.B, Martin, J.M., Coggins, P.C. 2008. Relationships between volatile flavor compounds, sensory descriptors, and consumer acceptability of American dry-cured ham. Meat Science. 80:728-737.

Coggins, P.C., Schilling, M.W., Kumari, S., Gerrard, P.D. 2008. Development of a semi descriptive language for conventional milk yogurt in the United States. J. Sensory Studies. 23(5):671-687.

Tokarskyy, O., Marshall, D.L., Schilling, M.W., Willeford, K.O. 2008. Comparison of End-Point Cooking Temperature of Channel Catfish (Ictalurus punctatus) Fillets. J. Muscle Foods. (In Press).

Jackson, V., Schilling, M.W., Behrends, S., Schmidt, T.B., Coggins, P.C., Martin, J.M. 2008. Quality Characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour. J. Food Quality. (Accepted 8-16-08).

Department of Food Science, Nutrition and Health Promotion