Wes Schilling, Ph.D.
Food Science - Research Interest
Our research group performs experiments in the areas of meat protein chemistry (meat processing), sensory science, and flavor chemistry. This program is diverse since the research that is performed enables us to examine the statistical relationships between sensory attributes, volatile flavor compounds, shelf-life, and consumer acceptability in a variety of food products, especially muscle foods. Our laboratory group also focuses on the effects of processing methods on meat quality and adding value to processed meat products.
- Protein Functionality and Quality of Muscle Foods (Meat/Muscle Foods Processing)
- Sensory Science (Preference Mapping, Consumer Testing, Shelf-Life)
- Evaluating Nutrition Effects on Meat Composition and Meat Quality
- Food Chemistry (Flavor Chemistry)
- Added Value Technologies
- Novel Utilization of Statistical Methods to Add Value to Foods and Optimize Processing Conditions
- Relationships between volatile compounds, consumer acceptability and sensory descriptors of fluid milk. MAFES- Special Research Initiative. (Schilling, Coggins, White)
- Effects of cooking temperature and packaging method on the volatile composition, shelf-life, sensory descriptors, and consumer acceptability of ready-to-eat shrimp (Kamadia, Schilling, Marshall, Andrews)-Seafood Harvesting.
- Effects of broiler catching methods on breast meat quality (Radhakrishnan, Schilling, Vizzier, Thaxton) - Technocatch
- Production of wheat-free, low-fat chicken nuggets with an emphasis on education pertaining to food quality, nutrition, and health. MAFES-Alternative Crops. (Jackson, Schilling, Coggins, Martin)
- Effects of sulfuryl fluoride on the chemical composition of dry cured pork. USDA Food Safety Initiative. (Sekhon, Schilling, Phillips, Mikel)
- Effects of irradiation source and hydrostatic pressure on chemical composition and E. coli O157:H7 inactivation in ground beef. USDA Food Safety Initiative. (Schilling, Yoon, Coggins, Williams).
- Development and optimization of a frozen soy concept food. Mississippi Soybean Promotion Board. (Coggins, Schilling)
- Relationships between volatile flavor compounds, sensory descriptors, and consumer acceptability of American dry cured ham (Pham, Schilling, Mikel, Coggins, Martin, Williams)
- Development of a whey fruit product. MAFES Special Research Initiative (Tidwell, Coggins, Schilling, Silva)
- Evaluation of potential alternatives to methyl bromide fumigation in dry cured ham and aged cheese production. USDA-MBT (Schilling, Phillips, Rentfrow, Hanson)
- The Effects of a novel stun method on broiler breast meat quality. Technocatch. (Battula, Schilling, Vizzier, Thaxton)
- Use of agglomerative hierarchical clustering, principal components analysis, and preference mapping to analyze trained and/or consumer sensory data (Schilling).
- Development of a semi- descriptive language for plain cow's milk yogurt in the United States (Coggins, Schilling).