Sensory Science with Dr. Chris Simons

This episode features a discussion of sensory science and how environment matters to how we perceive food and flavor. We are joined by Dr. Chris Simons of The Ohio State University's Department of Food Science and Technology. Chris’ research interests uses a multidisciplinary approach to understand the perception of foods and how they are processed to influence reward and behavior.

Chris 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 6. 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.

While completing his post-doctoral fellowship in France Chris had an epiphany about how environment can have an influence on how we perceive food and this has guided his research at OSU.

We discuss traditional techniques to testing flavor and contrast that with new more immersive techniques promoted by Chris in the sensory lab and the affect it has on these tests.

Environment does have an influence on our perception and we discuss that and more in this episode.

Menu

Chris grew up in Oregon and is a fan of the Native American technique of cooking Salmon on planks over open fire.

Check out the recipe for Cedar Plank Salmon and video of Celilo Falls.