Christopher Simons earned his undergraduate degree in Biology from the University of Oregon, his Master of Science degree in Physiology from Portland State University in Portland, OR and his Doctoral Degree in Sensory Science from the University of California, Davis. Subsequently, Chris completed post-doctoral fellowships in the Laboratoire de Neurobiologie Sensorielle at the Ecole Practiques des Hautes Etudes in Massy, France and the Unités de Formation et Recherche de la Odontologie at the Universite Paris 7. From 2004 through 2012, Chris led the Sensory Research function at Givaudan Flavors Corp. and joined the faculty in the Department of Food Science and Technology at The Ohio State University in 2013. Chris’ research interests use a multidisciplinary approach to understand perception of foods and how they are 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.
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