Muscle Foods and Sensory Laboratory
Welcome to the Muscle Foods and Sensory Laboratory. Muscle foods—beef, chicken, pork, and fish, to name a few—are significant protein sources in the human diet. Food Science is a multidisciplinary field combining chemistry, biology, and engineering principles to study the composition, processing, safety, and quality of food. Our research on muscle foods focuses on understanding and measuring human sensory perception and preferences—taste, smell, texture, and appearance—to enhance product development, consumer satisfaction, and overall sensory experiences. Explore our goals below to learn more about what goes on in the lab.
Research
Our scientists seek to advance scientific knowledge through innovative research. Often collaborating with industry, we strive to advance the knowledge of human sensory perception and its applications in food science, consumer behavior, psychology, marketing, and product development.
Industry Service
We seek science-based solutions to address the needs of today’s food industry. Our partnerships with industry stakeholders create opportunities to apply research findings to real-world settings. These collaborative projects facilitate industry-driven inquiries and promote the development of industry-relevant responses. The discoveries taking place in our lab benefit academia, the food industry, and the consumer.
Sensory Analysis
Taste. Aroma. Texture. Appearance. The sensory attributes that are important to you, the consumer, are the very ones we study and evaluate. Our research aims to provide objective and comprehensive sensory data for research purposes, product development, and quality control.
Education and Training
We are committed to sharing our knowledge at home and beyond, teaching both present and future industry leaders. Our lab offers opportunities for students, researchers, and industry professionals to learn, from the most foundational knowledge to the latest discoveries. We believe that research and learning never stop, and we want to help both students and professionals grow in their expertise in sensory evaluation techniques, data analysis, and interpretation.
Consumer Studies
Our studies impact producers and consumers around the world. We conduct studies to understand consumer preferences, behaviors, and sensory experiences related to food and other consumer products. The insights gained from our research into consumer perception, satisfaction, and decision-making processes can help industries develop new and improved products that better meet consumers’ needs and desires.
These goals demonstrate our commitment to making a positive impact on the global food industry through scientific research. It is our mission to advance the understanding of sensory aspects in food science, ensure product quality, and bridge the gap between consumer expectations and industry offerings.
For your research needs, please contact us directly:
Wes Schilling at (662) 325-9456 (schilling@foodscience.msstate.edu)
Xue Zhang at (662) 325-9366 (xzhang@foodscience.msstate.edu)
Sawyer Wyatt Smith at (662)325-7698 (ssmith@foodscience.msstate.edu)