معرفی
Dr. Mark Wesley Schilling is a Professor in the Department of Food Science, Nutrition and Health Promotion within the College of Agriculture and Life Sciences at Mississippi State University. With a strong educational foundation including a PhD in Food Science & Technology from Virginia Polytechnic Institute and State University, he has established himself as a leading researcher in meat science and food safety.
His extensive research portfolio focuses on protein functionality and quality of muscle foods, sensory science (including preference mapping and consumer testing), evaluating nutrition effects on meat composition, food chemistry (particularly flavor chemistry), added value technologies, and novel statistical methods for food optimization. Dr. Schilling's work bridges fundamental food science with practical industry applications, addressing critical challenges in meat and poultry processing.
Analysis of his recent publications (2023-2024) reveals a strong emphasis on food safety concerns including Campylobacter and Salmonella biofilm formation in poultry processing environments, innovative approaches to controlling the ham mite (Tyrophagus putrescentiae) in dry-cured ham production, investigation of woody breast myopathy in broilers, and advanced flavor chemistry studies. His research demonstrates interdisciplinary collaboration across food science, microbiology, entomology, and sensory evaluation.
Dr. Schilling maintains an active research program with numerous ongoing projects addressing critical challenges in meat science and food safety. His work has significant implications for improving food safety protocols, developing alternative preservation methods, and enhancing meat quality characteristics for consumer benefit.
