Wes Schilling, Mississippi State University



AMSA Member since:

  • 1998 – present

Current AMSA Committees:

  • Scientific Publications Committee
  • Meat and Muscle Biology Editorial Board

Previous AMSA Committees

  • AMSA Journal Task Force (Chair)
  • AMSA Journal Committee (4 years, 2 years as Chair)
  • Quiz Bowl (3 years)
  • Scientific Information Committee (3 years)
  • Award Selection – Research Award Committee (3 years)
  • Journal Committee- Chair (2 years)
  • Scientific Publications Committee-Chair (1 year as chair, 3 other years)

RMC Participation in past five years

  • 2014: University of Wisconsin: Attended, Presented posters, Scientific Publications Committee (Voted Chair of Committee)
  • 2015: University of Nebraska: Attended, Presented posters, Scientific Publications Chair (Meeting pertaining to Meat Science Journal, and continuation or starting a new journal).
  • 2016: San Angelo State University: Attended,  Presented Posters, Concurrent Session Speaker on Proteomics, Scientific Publications Chair: Decided to pursue AMSA Journal; Changed our name to the Journal Committee; Judge for Quiz Bowl
  • 2017: Texas A&M: Attended Meeting: Presented Posters, Named Editorial Board Member of Meat and Muscle Biology Journal (actually 2016); Scientific Publications Committee; Judge for Quiz Bowl
  • 2018: Kansas City, MO: Attended Meeting: Presented Posters; Presented one concurrent session and 2 reciprocation sessions; journal committee meeting

Other Committees/Organizations you are involved with:

  • Institute of Food Technologists:
        Mid-South IFT President, 2018-2019, 2019-2020, President
  • Quiz Bowl Moderator (2016)
  • Quiz Bowl Judge (2019)
        Newsletter Editor, Food Chemistry Division (3 years)
        Newsletter Editor, Muscle Foods Division (4 years)
  • Abstract Review for Papers submitted to the International Annual Meeting (Muscle Foods and Food Chemistry Divisions)
        Graduate Student Research Competition Judge
  • Member-at-large, Muscle Foods Division (4 years)
  • Symposium Moderator for Food Chemistry and Muscle Foods Division Presentations (2 years)
  • Member of IFT Higher Education Review Board (2012-2017)
  • Disney IFT Product Development Competition Judge (2013)

What do you believe the role of AMSA should be in an evolving meat science community?

I believe the role of the AMSA is to speak truth about Meat Science. This includes being the Association, whose members produce the highest quality research and whose members spread truth about the meat industry as often as possible and very importantly, when other organizations are sharing inaccurate information. It includes standing up for meat companies when they are libeled against (such as with lean finely textured beef).

As an organization, I see tremendous opportunities for AMSA to be the world leader in meat research and the dissemination of scientific truth in an understandable way to consumers. The AMSA must continue to grow, change, and develop as the primary association for the world leaders in meat science research and the Association that accurately represents the meat industry. 

The American Meat Science Association’s definition of meat is inclusive of red meat (beef, pork, and lamb), poultry, fish/seafood, and meat from other managed species. It should be a goal for The Meat and Muscle Biology journal to develop into the premier journal for publishing research pertaining to this broad definition of meat products, including beef, pork, lamb, poultry, etc.  This will offer our members the opportunity to submit research to a journal that will publish high quality research on any topic related to meat science.  As a Director, it would be one of my objectives to work with the editor and editorial board to help facilitate and speed up this process as well as help facilitate the journal becoming the premier International Meat Science Journal in the world. 

I also see tremendous possibilities to facilitate graduate and undergraduate student development through industry and academic partnerships. Our students are the future and they need to be trained to not only be great scientists or industry leaders, but also to be people who see the value in service and giving back to their industry and communities. Students become much more successful in the industry if they have worked on industry projects at the University either as an undergraduate or graduate student. The industry works at a much faster pace than the University, and many of our students are not as prepared as they should be if we do not engage companies in research. Anything we can do to help facilitate the development of our students so that they are more prepared would be very important such as coming up with recommendations for what it would look like to have industry projects incorporated into M.S. and PhD programs. Programs in which students work on research projects with companies as part of their degree program as well as internships with that same company would help better prepare students for work after graduation.  This would also provide companies with students that are more prepared to begin work, and help future faculty become more relevant to their students.  

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