M. Wes Schilling

Dr. Wes Schilling is a professor of meat science, sensory science and food chemistry in the College of Agriculture and Life Sciences’ Department of Biochemistry, Nutrition and Health Promotion. He is internationally recognized for his research, publishing 186 peer reviewed articles, 162 scientific abstracts and 73 invited articles. As a professor with a 70% research appointment, his research philosophy is a collaborative approach that includes his graduate and undergraduate students working to solve agricultural challenges plaguing the industry, consumers and companies worldwide. Colleagues and supervisors praise him as a “trailblazing researcher,” with nearly 6,000 Google Scholar citations, who has garnered nearly $9 million in research funding for his program. He has supervised 116 graduate students during his 20 years at MSU, inspiring alumni even many years after graduation. Dr. Schilling earned a Bachelor of Science degree in Food Science and Technology, Master’s Degree in Statistics and Food Science and Technology, and Ph.D. in Food Science and Technology, all from Virginia Polytechnic Institute and State University, better known as “Virginia Tech.”