Christopher Simons

Christopher Simons is an Associate Professor in the Department of Food Science and Technology at The Ohio State University's College of Food, Agricultural, and Environmental Sciences. He directs the Food Perception & Liking Laboratory and the Sensory Evaluation Center.

His research investigates food-evoked perceptions, reward pathways, and consumer behaviors using multidisciplinary approaches including sensory testing, electrophysiology, and immersive technologies. Key focus areas include contextual influences on perception, tactile sensitivity measurement, and virtual reality applications in consumer testing.

Major research themes identified from publications include:

• Virtual reality applications for contextual consumer testing
• Oral tactile sensitivity and texture perception mechanisms
• Gamification approaches to enhance sensory evaluation
• Flavor stability and chemistry in coffee products

Dr. Simons has received multiple awards recognizing his contributions including the Barry Jacobs Memorial Award (2017), NACTA Educator Award (2018), and David R. Peryam Award (2024). He currently mentors 7 PhD students, 2 postdoctoral researchers, and several undergraduate researchers in his lab group.

The Sensory Evaluation Center provides industry-standard testing facilities, while the Center for Experimental Sensory Science Research (CESSR) enables collaborative interdisciplinary work. Lab techniques include VR environments, physiological measurements, and advanced sensory methodologies.