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Bolstering Industry: Practical Food Science Research that Improves Safety, Shelf Life, and Taste

6/25/2024
By: Vanessa Beeson

When the nation's top meat producers want to extend food shelf life and improve its quality, taste, texture, and appearance, they turn to Mississippi State University scientists. The Mississippi Agricultural and Forestry Experiment Station (MAFES) Muscle Foods and Sensory Laboratory, run by Dr. Wes Schilling, has been extending shelf life and growing the industry by training future leaders for more than 20 years.

Schilling, a professor in food science, nutrition, and health promotion, leads the team of MAFES scientists, including Dr. Xue Zhang and Sawyer Smith. They focus mainly on shelf-life testing, analytical chemistry, and sensory panels. Industry partners are quick to point out how essential Schilling is in Bolstering Industry Practical Food Science Research that Improves Safety, Shelf Life, and Taste conducting relevant research that has helped transform the meat industry.

"Wes has had a transformational impact on our business," said Dr. Travis Selby, senior director of research and development and food safety and quality at Johnsonville. "He has helped us expand and build on our knowledge of novel antioxidants and how these antioxidants suppress the free radicals in fresh sausage as well as helped us expand our sensory testing methodologies and statistical analysis of these testing methodologies."

For the past 11 years, Schilling has collaborated with Johnsonville, the country's largest sausage producer. Schilling said working with Johnsonville helped lay the foundation for a research career focused on solving practical problems for meat and poultry companies.

"Working with Johnsonville with natural antioxidants to help lengthen the shelf life of their bratwursts was a lot of fun, and it really helped me see the importance of working with industry for the mutual benefit of the company, myself, and, most importantly, students," he said.

Dr. Brian Smith is director of business development—food ingredients at Hawkins, a food ingredient manufacturer supplying the meat, poultry, and seafood industries. Smith said Schilling's multidisciplinary approach to research makes him an ideal industry partner.

"In our world, not only do we have to assess microbial aspects of shelf life for food safety, but there are many other aspects to consider, including the palatability and sensory aspects. The best technology can give you the most shelf life and unbeatable food safety, but if it tastes terrible, it's not going to be a commercial success. Being able to tap into the other disciplines—chemistry, texture, and other sensory attributes—is very valuable. Having a principal investigator from a third-party institution who collects data that's scientifically valid and allows for publication in refereed journals goes a long way with our customers," he said.

With Hawkins, Schilling evaluated the impact of using buffered vinegar in combination with carbon dioxide in an enclosed plastic bag to lengthen the shelf life of chicken parts so they can be shipped across the country without spoiling.

"It was a simple thing, but it was adopted by the industry and has been a game changer in reducing food waste," Schilling said.

Schilling has mentored more than 100 graduate students, garnered $8 million in extramural funding through collaborative research, and secured $4 million for the MAFES Muscle Foods and Sensory Lab alone. He has published 198 peer-reviewed articles, 73 invited articles for industry magazines, and 180 scientific abstracts. He has also presented research findings at numerous national and international conferences, often taking students along so they can benefit from the experience of presenting at a professional conference.

One of Schilling's former doctoral students, Dr. Vijayakumar Radhakrishnan, now works for Nestlé as a senior meat scientist and corporate ingredient advisor. He shared that his experience as a student set him on a path to achieve and grow in a field he's passionate about.

"Dr. Schilling excels at recognizing and cultivating leadership qualities in his students. Many of his students have gone on to assume significant roles in our industry. He inspires us to adopt a broader perspective, encouraging us to think critically and creatively," Radhakrishnan said.

Radhakrishnan now works with Schilling as an industry partner and considers him a lifelong mentor and advisor.

For Schilling, it comes down to educating students through experiential learning opportunities and meeting the needs of industry stakeholders through product testing, sensory evaluation, experimental design, research projects, and product commercialization.

"The reason we conduct so much industry research is twofold: make food companies more successful," he said, "and, most importantly, train students for future careers in industry or academia."

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