Christopher T. Simons, The Ohio State University, USA


Christopher Simons has a B.S. degree in Biology from the University of Oregon, an M.S. degree in Physiology from Portland State University, and a Ph.D. in Sensory Science from the University of California, Davis. Subsequently, Chris completed post-doctoral fellowships at the EPHE in Massy, France and the Dental School 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 the perception of foods and how they are processed to influence reward and behavior.

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