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Contact: Vanessa Beeson

STARKVILLE, Miss.—�㽶ֱ�� is fueling the future of food science with the establishment of the Reed Family Endowed Professorship and the university’s newly created Food Science Innovation Hub within the College of Agriculture and Life Sciences and Mississippi Agricultural and Forestry Experiment Station.

Reed Food Technology, a Mississippi-based company with offices in Pearl and Hernando, initiated the gift to enhance MSU’s reputation as a leading institution in food science education and research. Scott Willard, CALS dean and MAFES director, said it further solidifies MSU’s position as a leader in food science, safety and security.

“The Reed Family Endowed Professorship and Food Science Innovation Hub will serve as an incubator for training and innovation for our nation’s food industry,” he said. “Additionally, it will continue to grow our robust research program focused on finding ways to protect and improve our global food supply.”

Jeff Reed, Reed Food Technology CEO, said he hopes the professorship and the innovation hub will strengthen collaboration across all CALS departments involved in research and teaching disciplines related to food science.

“The education our family received at MSU, beginning with our father, R.J., has been instrumental in our careers. We believe in giving back to provide future generations with the same opportunities,” Reed said. “The food industry is diverse, and food itself is complex. We hope this gift will help ensure that the university continues to develop students and encourage research across a wide range of topics in all departments. �㽶ֱ��is uniquely positioned to offer a background in both food science and culinary arts, equipping students with a skill set that opens doors to various career opportunities.”

Reed said Professor Wes Schilling, the newly appointed director of the Food Science Innovation Hub and recipient of the university’s William L. Giles Distinguished Professor Award, is a natural fit in his new role.

“Dr. Schilling is a leading researcher in both foundational and applied research critical to our food supply,” Reed said. “He is also a dedicated educator who genuinely cares about the development of his students. His broad expertise in food-related topics is focused on enhancing our food supply.”

Justin Reed, Reed Food Technology COO, shared his brother’s enthusiasm for Schilling’s appointment.

“Dr. Schilling is incredibly hardworking, and we’ve enjoyed collaborating with him over the last two decades,” he said.

Justin Reed said his family has a strong commitment to ensuring �㽶ֱ��remains a valuable resource in food science.

“Mississippi State’s Food Science program has greatly benefited my father and the business ventures he initiated, which my brother and I continue to expand,” he said. “It’s important to him to give back to the university.”

Founded nearly three decades ago, Reed Food Technology produces custom-made sauces, marinades, batters, breading and other products for more than 300 major food manufacturers and food service operations nationwide. The company has deep ties to MSU. R.J. Reed earned his bachelor’s and master’s degrees in food science and technology from �㽶ֱ��in 1979 and 1981, respectively. Justin Reed holds a bachelor’s degree in business information systems and an MBA—earned in 2003 and 2008, respectively—from the university. Jeff Reed, who briefly attended the university, earned his bachelor’s degree in culinary arts from Johnson and Wales. The endowed professorship also honors R.J.’s wife, Karen, and five grandchildren, one of whom will begin their studies at �㽶ֱ��this fall.

For more on MSU’s College of Agriculture and Life Sciences, visit . For more on the Mississippi Agricultural and Forestry Experiment Station, visit .

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