To Register for this symposium, please click HERE

Food Science and Industry in Mississippi: Adding Value and Feeding the World 

Colvard Student Union, 2^nd Floor Ballrooms

9:00 AM – 10:00 AM | Student Poster Setup

10:00 AM – 11:30 AM | Student Poster Viewing & Networking (Posters will remain up until 5:00)

        Location: Union Ballrooms M & S

Main Event (1:00 PM – 5:00 PM) Ballroom U

1:00 PM – 1:10 PM | Welcome & Opening Remarks

Speakers: Dr. Keith Coble, Vice President, Division of Agriculture, Forestry and Veterinary Medicine and  Dr. Julie Jordan, Vice President, Office of Research and Economic Development

Introduction of Keynote Speaker: Dr. Scott Willard, Dean, Director and Professor, College of Agriculture and Life Sciences or

1:10 PM – 1:50 PM | Keynote Address

Speaker: Dr. Mindy Brashears, Ph.D., Professor & Director, International Center for Food Industry Excellence, Texas Tech University
 Topic: "Adding Value to the Food Industry Through Food Science and Food Research"

1:50 PM - 2:00 PM | Dr. Lorin Harvey, Assistant Professor, Mississippi State University Pontotoc Ridge-Flatwoods Branch Experiment Station – Sweet Potato Opportunities in MS

2:00 PM – 2:40 PM | Industry & Research Insights

Speaker: Dr. Wes Schilling, Professor & Director, Food Science Innovation Hub
 Topic: "Current and Future State of Food Science and the Food Industry in MS"

2:40 PM – 2:50 PM | Dr. Josh Herring, Professor, Food Biochemistry, Alabama A&M University

2:50 PM – 3:00 PM | Paige Manning, Marketing Director, Mississippi Department of Agriculture & Commerce

3:00 PM – 4:00 PM | Industry Leaders & MSU Expert Panel

Moderator: Dr. Juan Silva, Professor, Biochemistry, Nutrition and Health Promotion

Panelists: Growth, How to better train students, grow the MS food industry and sustainability

1. Justin Larsen – Global Dairy Supplier Quality Assurance Leader, Mars, Inc.
2. Dr. Ryn Laster – Director of Food Safety and Animal Welfare, Cal-Maine Foods
3. Tony Pierce – Director of Procurement/Purchasing, Peco Foods, Inc.
4. Dr. Thomas Reynolds – Vice President, Technical Services, Summit Hill Foods

4:00 PM – 4:15 PM | Break and Announcement of poster winners - Dr. Shecoya White, Associate Professor, Biochemistry, Nutrition and Health Promotion

4:20 PM – 4:30 PM | Courtney Crist, Associate Extension Professor, Biochemistry, Nutrition and Health Promotion, Mississippi State University - Food Science Extension & Industry Opportunities

4:30 PM – 4:40 PM | Thu Dinh, Principal Food Scientist, Tyson Foods

4:4 PM – 5:00 PM | Closing Remarks

Speaker: Dr. Wes Schilling, Professor & Director, Food Science Innovation Hub

• Summary of key takeaways
• Recognition of presenters & participants

Keynote Speaker:  Dr. Mindy Brashears, Ph.D., Professor & Director, International Center for Food Industry Excellence, Texas Tech University
   Topic: "Adding Value to the Food Industry Through Food Science and Food Research"

Mindy Brashears is the former Under Secretary for Food Safety where she served at the United States Department of Agriculture from 2019-2021 as a Presidential Appointee in the Trump administration.  She is currently the Director of the International Center for Food Industry Excellence at Texas Tech University and serves as a Paul Whitfield Horn Distinguished Professor and holds the Roth and Letch family Endowed Chair of Food Safety at Texas Tech University.  She holds a B.S. in Food Technology from Texas Tech University and M.S. and Ph.D. degrees in Food Science from Oklahoma State University. Growing up on a cotton and cattle farm as a 3^rd generation Texan, she has a passion for the agriculture industry and serving the public through her research, teaching and public service.  Her research focuses on mitigation strategies in pre-harvest production and post-harvest processing environments to improve food safety and public health.  She has extensive international experience in food security and is well funded and published.  She was recently inducted into the Meat Industry Hall of Fame in 2024. She is a member of the National Academy of Inventors, and serves on the is on the Board of Directors for the International Stockmen’s Education Foundation. She is a a former member of the Board of Directors for the American Meat Science Association and Currently Serves on the Development Council.  She also serves on the Academic Advisory Panel for the Protein Pact.  She was recently awarded the Graduate of Distinction Award by Oklahoma State University.  She has also received the IAFP Laboratorian Award, The AMSA Research and Industry/Extension Award and was named as a Future Icon in the Meat Industry by the National Provisioner. She writes a monthly blog for MeatingPlace magazine and advises the industry on food safety and regulatory issues.  Mindy works closely with her husband who is also a professor at Texas Tech in Agricultural Leadership and enjoys spending time with her three adult daughters.

Industry & Research Insights

Thu Dinh, Principal Food Scientist, Tyson Foods

Thu Dinh is a Fellow Scientist at Tyson Foods, primarily supporting innovation within the Ingredient Solutions Group, including rendered and wet-pet poultry by-products. He also serves as a chemistry subject matter expert for Tyson R&D, processing plants, and business units. He also spent 8 years on faculty in the Department of Animal and Dairy Sciences at Mississippi State University. He has a bachelor’s degree in food engineering from HCMC University of Technology in Vietnam, a Master of Science degree in Food Technology, and a Doctor of Philosophy degree in Animal Science, both from Texas Tech University. He is a meat scientist by training with a focus on lipid, oxidation, and flavor chemistry. At the end of the day, Thu is proud to call himself a meat man and an educated butcher.

Courtney Crist, Associate Extension Professor, Biochemistry, Nutrition and Health Promotion, Mississippi State University – Food Science Extension & Industry Opportunities

Dr. Courtney Crist is an Associate Extension Professor and Food Safety Specialist at Mississippi State University in the Department of Biochemistry, Nutrition, and Health Promotion. Courtney provides and facilitates training on USDA/FDA food safety/regulatory guidance (HACCP), foodservice/retail food safety (ServSafe), consumer food safety education, home food preservation, and guidance for food entrepreneurs (Food as a Business). Further, she coordinates an annual international short course (Marination 101) for the muscle foods and related industries. Her research background involves processed meat products as well as consumer and sensory evaluation of food practices and products. She earned her BS and MS (Food Safety, Food Science and Technology) from Mississippi State University. She received her doctorate (Food Science and Technology) from Virginia Tech.

Dr. Lorin Harvey, Assistant Professor, Mississippi State University Pontotoc Ridge-Flatwoods Branch Experiment Station – Sweet Potato Opportunities in MS

Dr. Lorin Harvey joined the MSU Extension Service after completing postdoctoral work with sweet potatoes at the Pontotoc Ridge-Flatwoods Branch Experiment Station, which is part of the North Mississippi Research and Extension Center. He is also a faculty member in the MSU Department of Plant and Soil Sciences. Harvey is based at the Pontotoc branch experiment station and provides Extension programs to help sweet potato growers statewide.

Harvey is involved in several projects that cover all aspects of sweet potato production, including insect and weed control, food safety procedures, virus testing protocols, production strategies to improve yield, and methods to reduce labor requirements for harvest and packing.

In addition, Harvey, who has a background in plant breeding and genetics, plans to begin work on developing new sweet potato varieties.

Harvey earned a bachelor’s degree in agronomy from Iowa State University. He holds both a master’s degree and doctorate in plant breeding and genetics from Texas A&M University.

He is a member of the Weed Science Society of America, American Society of Agronomy and American Society for Horticultural Science.

Dr. Josh Herring, Professor, Food Biochemistry, Alabama A&M University

He has a B.S. degree from Auburn University in Animal & Dairy Sciences Pre-Veterinary Medicine and M.S. and Ph.D. degrees from Mississippi State University in Food Science with a minor in Microbiology.  Dr. Herring has extensive research hours in sensory science, muscle foods, and food chemistry.  Adding value and sustainability are more than buzzwords or trends as Dr. Herring incorporates them into his daily walk.  Funded projects include topics such as gelatin from catfish skins, pathogen reduction by probiotics with poultry, and experiential learning in food science for undergraduates.  Dr. Herring teaches multiple food science courses and is HACCP certified.  Dr. Herring believes that practical science and logic are necessary for growth and always encourages students to play with their food.

Paige Manning, Marketing Director, Mississippi Department of Agriculture & Commerce

Paige Manning currently serves as the Director of Market Development and Public Relations for the Mississippi Department of Agriculture and Commerce.

Growing up on a row crop and cattle farm in Tennessee, she has always had a passion for agriculture, which led her to attend Mississippi State University. Manning earned a bachelor’s in agricultural economics and a master’s in agribusiness management in 2001 and 2002 respectively.

Manning joined the Mississippi Department of Agriculture and Commerce in 2005 and was named as the Director of Market Development and Public Relations in 2012. The Market Development Division administers various programs that provide domestic and international marketing opportunities for producers and agribusinesses including Genuine MS®, operates the Mississippi Farmers Market, and publishes the Mississippi Market Bulletin.

Manning is an active member of the North American Agricultural Marketing Officials, where she served as President; Operations Committee for the Southern United States Trade Association; and the Mississippi District Export Council. She is a sustaining member of the Junior League of Jackson where she served in various leadership roles including serving on the Board of Directors.

Manning was recognized as the Distinguished Fellow representing the Agriculture Economics Department by the Mississippi State University College of Agriculture and Life Sciences in 2020. She received the 2020 Honor Award for Communications by the National Association of State Departments of Agriculture, and she was recognized as one of the 50 Leading Business Women in Mississippi by the Mississippi Business Journal in 2021.

 Paige and her husband, Ron, have one son and currently reside in Madison, Mississippi. They are active members of First Baptist Church in Flora.

Dr. Wes Schilling, Professor & Director, Food Science Innovation Hub - "Current and Future State of Food Science and the Food Industry in MS"

Dr. Schilling is a William L. Giles Distinguished Professor and Director of the Food Science Innovation Hub at Mississippi State University.  His calling is to train undergraduate and graduate MSU students for careers in the food industry and academia.  He has developed internationally recognized research and teaching programs in meat quality, seamlessly integrating multiple disciplines including Food Science, Animal Science, Dairy Science, Analytical Chemistry, Biochemistry, Wildlife, Fisheries & Aquaculture, Agricultural Economics, and Entomology within MSU's land-grant mission.

Dr. Schilling's successes are signified by some of the most prestigious recognitions by academic and industry bodies, including the MSU Ralph E. Powe Excellence in Research Award, the MSU Outstanding Graduate Student Mentor Award, the Signal Service Award of the American Science Association, the AMSA Distinguished Research Award, and the Recent Alumnus Award at Virginia Tech.  As a PI or Co-PI, he has secured and managed 117 grants, contracts, and gifts totaling approximately $11 million.  Funding sources include the USDA-NIFA, USDA-ARS, USAID, USDA-MBT, USDA-AMS, and many food companies.  He has authored over 480 publications, including 202 peer-reviewed journal papers, 185 proceedings/abstracts, 22 book chapters, and 73 invited trade papers and semi-technical publications.  His graduate students have been the recipients of ten best paper and best presentation awards at national and international meetings, including the World Food Prize and Institute of Food Technologists.

Industry Leaders & Expert Panel

Justin Larsen, Global Dairy Supplier Quality Assurance Leader, Mars, Inc.

Justin Larsen is a 2005 MSU Graduate with a Batchelor of Science in Food Science and Technology.  In his current role he is the Global Dairy Supplier Quality Assurance Leader for Mars Wrigley/Mars Snacking. 

Mr. Larsen has a combined 23 years of Plant and Corporate Dairy Quality Assurance and Food Safety Leadership, with several organizations, in the USA including building 4 new dairy plants.  Justin is a Dairy Sensory Expert, judging for the past 14 years at both the World Dairy Expo and the Collegiate Dairy Products Evaluation Contest.  In 2004, he was ranked the #1 milk taster in the USA!  

Justin will also soon become a book author with "Hygienic Design for Food Safely in Manufacturing Plants".  He lives with his wife and his white labrador in Chattanooga, TN

Dr. Ryn Laster, Director of Food Safety and Animal Welfare, Cal-Maine Foods

Dr. Ryn Laster is a four-time graduate of Mississippi State University and is currently the director of food safety and animal welfare at Cal-Maine Foods, Inc. She has been with Cal-Maine for over 27 years.

After earning a bachelor's degree in English from MSU in 1991, Laster entered law school and quickly decided it was not her calling. She found her passion in MSU's Department of Poultry Science and stayed to earn a bachelor's and a master's degree (Food Science) in 1993 and 1997, respectively. After living and working in Nashville, Tennessee, and Hattiesburg, Mississippi, Laster moved back to her hometown of Raymond, Mississippi, and began her career at Cal-Maine Foods, Inc. While there, she began work on her doctoral degree, earning a Ph.D. in poultry science in 2008.

Laster regularly attends on-campus events, serving on the advisory board of the Department of Poultry Science. She is a three-time past chair of the Mississippi Poultry Association and serves as president of the Mississippi Egg Marketing Board. Her passion is working to fight food insecurity, serving on the board of the Mississippi Food Network for 6 years and being involved with Extra Table as well.

Tony Pierce, Director of Procurement/Purchasing, Peco Foods, Inc.

Charles A. "Tony" Pierce is a seasoned professional in the poultry industry, with an extensive career dating back to 1989. He studied Agricultural Biological Engineering at Mississippi State University and currently serves as the Director of Procurement for Peco Foods, Inc. Throughout his career, Tony has worked with several prominent companies, including Marshal Durbin Company, Choctaw Maid Farms (later acquired by Tyson), and has been with Peco Foods, Inc. since 1999.

Tony is committed to ongoing professional development and has pursued additional education at both the University of Georgia and Mississippi State University. Over the years, he has gained expertise in numerous sectors of the industry, including management roles in Processing, Deboning, Portioning, Further Processing, Feed Mill, Live Haul, and a brief tenure in Rendering.

In addition to his hands-on experience, Tony holds multiple certifications, including HACCP, Ergonomics, Total Quality Management, PAACO-certified Poultry Animal Welfare Auditor, and a Six Sigma Green Belt. He has made significant contributions to the industry through his involvement on the Mississippi State University Processing Plant Committee and the Mississippi Poultry Association Convention Planning Committee.

Outside of his professional life, Tony enjoys spending time on his farm with his wife, children, and grandchildren. He is also dedicated to giving back to his community through his involvement on the board of Friends of Shiloh, a nonprofit organization, serving as a mentor for the Mississippi Youth Challenge Academy, and participating actively in his church.

Dr. Thomas Reynolds, Vice President, Technical Services, Summit Hill Foods

Tom Reynolds, a graduate of Mississippi State University in 1985 with a BS in Dairy Foods Manufacturing, began his career as a QA Manager for Dean Foods Company, UHT Dairy Division.  In this role he was responsible for analytical testing, sanitation, and customer / regulatory compliance.  In 1988, Tom accepted a Production Management position, being responsible for the daily plant / manufacturing and quality operations.  This experience built a strong foundation for understanding the leading of teams to manufacture quality products.

In 1989, Tom left the industry to return to college to earn his advanced degree.  During his time at Clemson University, while earning his Doctor of Food Technology, Tom led the manufacturing of dairy products in the university’s fluid milk, ice cream, and cheese manufacturing facilities, while also leading the sales outlet that sold all excess agricultural products for the university.  During his time leading the Clemson University Agricultural Sales Center, Tom transitioned the operations from being a tax-supported operation to a profit center to support University functions.

After graduation in 1992, Tom joined Hudson Foods as the Director of Research & Development and Quality Assurance.  During his time at Hudson Tom led the formation of Total Product Solutions, a customer-focused, Culinary / Marketing driven approach to adding value to the customers.  In 1996 Tom was given his first opportunity to join the sales team to continue to drive value-added sales to the customer.  In 1997 Tom was given the responsibility to lead the Sales team for Hudson.

In 1998 Tom had the opportunity to go back to his first love, the technical side of the business, when he joined Tim Healy Enterprises, a private equity group with a focus on food manufacturing companies.  In the next nine years Tom worked as a member of the Senior Management Team to buy three companies, lead change management in each of those companies, while holding senior positions in Innovation, Quality, Sales, Marketing and Operations.

Today Tom is the Vice President of Technical Services for Summit Hill Foods.  This opportunity has provided Tom the ability to become a champion in High Performance Workplace, utilizing past experiences to work closely and cross-functionally with Sales, Marketing and Manufacturing to lead process improvement while also enjoying being a part of the Senior Management Team, forming and driving the strategic future of Summit Hill Foods.

The MSU Office of Research & Economic Development, the Mississippi Agricultural, Forestry, and Experiment Station and the Food Science Innovation Hub invites students to submit abstracts for presentation at the upcoming Spring Symposium - Food Science and Industry in Mississippi: Adding Value and Feeding the World.

Students will showcase original research in all areas of research pertaining to food.  Abstracts should highlight the study's objective, methodology, key findings, and implications for the food and agricultural industries.  Abstracts are limited to 250 words and must be submitted by 11:59 pm on April 10, 2025, to be considered for evaluation and the change to win monetary prizes for 1st, 2nd and 3rd place in both undergraduate and graduate student classifications.

Poster presentation setup is from 9:00 am - 10:00 am on Tuesday, April 22, 2025.  Poster presentations will be from 10:00 am - 5:00 pm.  Winners of the poster competition will be announced at 4:00 pm.  Foam boards, easels, thumbtacks and binder clips will be provided.  

 For questions concerning the poster competition, please email LeLe Kirkpatrick at lele@ord.msstate.edu.

To register for the student poster competition, please click HERE

The symposium will be held in the Colvard Student Union Ballrooms M,S, and U.  Please go HERE for a map of campus.

Link to today's slides: 

Food symposium slides