Christopher Simons

Associate Professor

Chris’ research interests use a multidisciplinary approach to understand the perception of foods and how this information is processed to influence reward and ultimately behavior. Similarly, he is interested in how food and flavor ingredients influence food intake or provide unique functional benefits such as stress reduction. One outcome of this research is to identify the neural and physiological correlates associated with perception, food reward and behavior through the use of a variety of methodologies including human sensory testing or psychophysics, electrophysiology and behavioral measurements. Another outcome of his research is to leverage the knowledge gained from these types of investigations into the development of new methodologies that can be utilized by the Food and Beverage Industry to improve the product development cycle and deliver foods having improved consumer relevance.       

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Food Science & Technology
315 Parker Food Sci&Technolgy Bld
2015 Fyffe Road
Columbus, OH