Dr. Chris Simons is a professor of Food Science and Technology at the Ohio State University. He received his PhD in Sensory Science at the University of California, Davis before conducting his post-doc in Sensory Neurobiology in France. 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. In 2017, Chris was awarded the Barry Jacobs Memorial Award for Research in the Psychophysics of Human Taste and Smell by the Association for Chemoreception Sciences. Chris’ research interests use a multidisciplinary approach to understand perception of foods and how they are processed to influence reward and ultimately behavior.

 

Dr. Simons on LinkedIn: https://www.linkedin.com/in/christophersimons/

 

Dr. Simons' faculty page: https://fst.osu.edu/our-people/dr-christopher-simons

 

To learn more about Aigora, please visit www.aigora.com