Food Innovation Center

Collaborating for a healthier, hunger-free world.

Christopher Simons, Ph.D.

Assistant Professor
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences

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(614) 688-1489

Full Member
Primary Food Innovation Center Area: Foods for Health
Areas of Expertise: sensory science, chemical senses, food intake, consumer behavior

Two critical issues face the global food industry. In developed countries, overabundance of unhealthy foods has contributed to obesity and other diet-related disorders. As sensory properties greatly influence intake, improving the sensory qualities of healthy foods can promote their consumption and contribute to a healthier lifestyle. In contrast, the lack of a sustainable food supply in many developing countries contributes to malnutrition. As new technologies are developed that improve food accessibility, ensuring that sensory quality encourages consumption will be important. My interests in sensory science, food intake and consumer behavior will lead to multi-disciplinary, collaborative efforts addressing these global concerns.

Related Articles

Bring on the Fiery Foods

The science behind why some like it hot Read more

Why Do We Crave the Pain of Spice?

We’re no strangers to seeking heat. And we’re not talking about the playful tingle of a jalapeño but the ugly, nose-drippy, sweating from your temples kind of heat you get from Szechuanese cuisine or Nashville-style hot chicken. In Flavor, science writer Bob Holmes, dedicates a whole chapter to why we avidly chase the pain of spice, how the Scoville scale works and what really is the best remedy for a burning mouth. Holmes, in the name of science and research, samples a jalapeño, Thai bird eye chili and habanero pepper. Read the excerpt below to find out how he fairs against the heat. Read more

The Sweet Taste of Weight Loss

The sweet flavor of raspberries is not only delicious to taste but may be the answer to our weight loss woes. Christopher Simons, Food Innovation Center member and assistant professor in food science and technology, decided to further explore this raspberry ketone weight loss phenomenon through his latest Seed Grant project. Read more

Tapping into the Subconscious: New Sensory Science Lab to Explore Mysteries of Flavor, Aroma, Appetite

Fellow FIC member Chris Simons gives us his take on the new sensory testing going on at Ohio State. Read more

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