Christopher Simons, Ph.D.
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
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.
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