Dr. Wes Schilling is an associate professor at Mississippi State University’s Department of Food Science, Nutrition, and Health Promotion. His research focuses on meat quality, flavor chemistry and statistical methods. He has published peer-reviewed journal papers, textbook chapters, trade magazine articles and presented at industry conferences. Dr. Schilling has a Ph.D. in Food Science and Technology and an M.S. degree in Applied Statistics from Virginia Polytechnic Institute & State University.