Christopher T. Simons

Assoc. Professor of Food Science at *the* Ohio State University. Sensory Scientist, Psychophysicist, and Neuroscientist.

[Christopher T. Simons @CT_Simons]

Have questions about the sensory properties of pea protein isolates? We have answers! We show that product acceptance is driven primarily by the avoidance of negative attributes including bitterness, cereal/grainy flavor, and astringency. Read more: https://t.co/1Y5yyAk47r

[Christopher T. Simons @CT_Simons]

New paper alert! Operationalizing stated preferences by using product takeaway helps bridge the gap between what consumers say and what they actually choose. The correspondence between liking and takeaway choice is explored using three takeaway approaches. https://t.co/2CSnelwN9H

[Christopher T. Simons @CT_Simons]

The second paper in our series integrating a taste variable into a discrete choice experiment is out! Led by Sam Hoffman, we show how sensory and extrinsic product properties can be evaluated simultaneously for a more holistic product evaluation. https://t.co/qAa4Wgelik.

[Christopher T. Simons @CT_Simons]

Descriptive analysis panels can struggle with disengagement, leading to poor data quality. Is gamification the solution? We studied how game elements impact panelist engagement & performance—with promising results! Nice job Chia Yu Kuei! The paper is here: https://t.co/GtzJegAtPG

[Christopher T. Simons @CT_Simons]

New paper alert! We integrate traditional consumer testing into a discrete choice experimental design to enable the simultaneous gathering of insights into sensory preferences and extrinsic product attributes. Link to the paper here: https://t.co/SUy1okQdVm

[Christopher T. Simons @CT_Simons]

Want the “scoop” on protein powders? Plant and animal proteins create distinct textures and mouthfeel in beverages. Turns out, protein source is more important than concentration when it comes to the mouthfeel of your smoothie!! Read about it here!

https://t.co/FyCcs9mMEo

[Ohio State Food Science @OSUFoodScience]

Congratulations to Associate Professor @CT_Simons pictured with some current and former students, on receiving the 2024 Peryam Award at the Society of Sensory Professionals conference for outstanding contributions of professionals in the applied sensory science field. #CFAES

[Christopher T. Simons @CT_Simons]

Feeling rough about astringency? Our new paper is here to help smooth things out! "The role of TRPA1 and TRPV1 in the perception of astringency" is live. Congratulations to Kevin Kim! Link to the paper below. #ChemicalSenses #Astringency #TRPA1 #TRPV1

https://t.co/ZNybxx5hxL

[Christopher T. Simons @CT_Simons]

I'm hiring!

Two exciting Post-Doc opportunities in my lab at OSU:

1️⃣ Study oral tactile sensitivity & food texture perception. 2️⃣ Explore immersive technologies in sensory/consumer testing.

Apply now and join us!

https://t.co/s17mS1aVdB

https://t.co/wCXInKEW6Y

[Christopher T. Simons @CT_Simons]

Hot off the press! Our new study on personalized context in VR is out! Get a taste of how context familiarity shapes your nugget love! See link below for access to the article!
https://t.co/0F4RcPiRDv

[Ohio State Food Science @OSUFoodScience]

Learn more about how our #NASA Simunauts are researching ways to develop sustainable food systems in space. https://t.co/MKJAtWF2GS

[Christopher T. Simons @CT_Simons]

A cool paper! Thermal cooling, but not chemesthetic cooling, decreases lingual roughness sensitivity. Congratulations to Sebastiano Ricci and Min Sun (Kevin) Kim. Read about it here…https://t.co/2pq8xuyDbc

[Sensory Society @SensoryPros]

In late 2023, SSP launched its University Outreach campaign to highlight SSP’s value and invite professors and students in Sensory & Consumer Science programs to join. We visited the @OSUFoodScience program, and hope to visit more programs in 2024! #sensoryscience #sensorysociety

[Monell Center @MonellSc]

#TUCT: What's candy got to do with smell/taste testing. @CT_Simons, @OhioState on how candy was used successfully to assess chemosensory loss in patients with active COVID-19. Utilizando caramelos, pudimos evaluar exitosamente la pérdida quimiosensorial en pacientes con COVID-19.

[Christopher T. Simons @CT_Simons]

Great piece of work!

[Emily Mayhew @emilyjmayhew]

New map of odor space just dropped!

https://t.co/V3gcETWEhq

@JLand52 @rgerkin @beangoben @WesleyQian @awiltschko @JKP27 @little_kelsie @MonellSc @Osmo_Labs

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[Emily Mayhew @emilyjmayhew]

New map of odor space just dropped!

https://t.co/V3gcETWEhq

@JLand52 @rgerkin @beangoben @WesleyQian @awiltschko @JKP27 @little_kelsie @MonellSc @Osmo_Labs

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[Christopher T. Simons @CT_Simons]

Had a great time at the #Pangborn23 symposium in Nantes, France with my students. Caught up with friends and colleagues and saw a bunch of cool science. Looking forward to #Pangborn25 in Philadelphia!

[Christopher T. Simons @CT_Simons]

@c_constan @slimanjbensmaia Ugh, terrible loss.

[Christopher T. Simons @CT_Simons]

Had a great talk with @robinmchenoweth about picky eating on OSU’s Inspire podcast. Thanks @RobinMChenoweth!

[Ohio State Food Science @OSUFoodScience]

Are you a picky eater or do you know one? Did you know that some of it is genetic?! This episode of #OhioState’s INSPIRE podcast talks with @OSUFoodScience Associate Professor @CT_Simons to learn more about the science behind our food choices. https://t.co/uYIxPOoQXB #CFAES

[Pangborn 2025 @pangbornsymp]

How sensory cues moderate our eating behaviours, food intake and health – #Pangborn2023 plenary lecture by Ciarán Forde (@fordeycee) Prof/Chair of the #SensoryScience and #EatingBehavior group @WUR_HNH.
👉View the programme and register at https://t.co/xwlHw63qXo