Courtney Wayne Simons, Ph.D.

Department:
Lake Campus Education & Human Svcs
Title:
Assistant Professor, Food Science
Address:
Dwyer Hall 234, 7600 Lake Campus Dr, Celina, OH 45822-2921
Phone:
(937) 775-8313, (419) 586-0313
Email:
courtney.simons@wright.edu

Dr. Courtney Simons is an Assistant Professor at the Lake Campus. He teaches classes in biology, including the biology of food, and conducts research in food science. Dr. Simons is a graduate of North Dakota State University with a Bachelor of Science (B.S.) degree in Food Science and Doctor of Philosophy (PhD) in Cereal Science. He also holds a Master of Education degree with a focus on instructional design and digital learning from Wright State University. 

Academics

Research statement: 

My research investigates the functional and compositional properties of edible bean flours with a goal to improve their utilization and distribution. Pulse flours from seeds such as pinto, navy, black and kidney beans are a significant source of protein, complex carbohydrates, resistant starch (RS), and minerals. As added bonus, they are GMO and allergen-free. Hence, increased consumption of bean flour ingredients have the potential to improve consumer health. My research is exploring these benefits; particular the ability of bean starch to digest slowly. This is of great concern for individuals who want to manage their weight, or have been diagnosed with diabetes. 

Service: 

Coordinate annual Science Day competition and STEM summer internship.

Professional

Publications: 

Peer-Reviewed Articles

  1. Simons, C. W., Hall, C. and Vatansever, S. 2018. Production of resistant starch (RS3) from edible bean starches. J Food Process Preserv. Doi: 10.1111/jfpp.13587
  2. Simons, C. W., Hall, C. 2017. Consumer acceptability of gluten-free cookies containing raw, cooked and germinated pinto bean flours. Food Sci. Nutr. Doi: 10.1002/fsn3.531.
  3. Simons, C. W., Hall, C. and Biswas, A. 2016. Characterization of Pinto Bean High-Starch Fraction after Air-Classification and Extrusion. J Food Process Preserv. Doi:10.1111/jfpp.13254  
  4. Simons, C. W., Hunt-Schmidt, E., Simsek., Hall, and C. Biswas, A. 2014. Texturized Pinto Bean Protein Fortification in Straight Dough Bread Formulation. Plant Foods Hum Nutr. 69(1) 
  5. Simons, C. W., Hall, C., Tulbek, M., Mendis, M., Heck, T., and Ogunyemi, S. 2014. Characterization and acceptability of extruded pinto, navy and black beans. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6948
  6. Simons, C. W., Hall, C. and Tulbek, M. 2012. Effect of Extruder Screw Speed on Physical Properties and In Vitro Starch Hydrolysis of Pinto, Navy, Red and Black Bean Extrudates. Cereal Chem. 89(3):176–181

Conference & Meeting Presentations

  1. Simons CW and Nathan H. 2018. Effect of Pinto Bean Starch Fortification on Bread Texture and Glycemic Index. AACC International Conference, London, UK
  2. Simons CW and Nathan H. 2018. Process for Making Resistant Starch from Pinto Beans. AACC International Conference, London, UK
  3. Nathan H, Stachler, M and Simons CW. 2018. Milling and fractionation of pulse flours. Lake Campus Annual Research Symposium, Celina, Ohio
  4. Nathan H and Simons CW. 2018. Color evaluation of canned black beans. Lake Campus Annual Research Symposium, Celina, Ohio
  5. Simons CW. 2018. Instructional design for online learning. Lake Campus Annual Research Symposium, Celina, Ohio
  6. Simons CW. 2018. Competency-Based Education: A New Pedagogical Model. Lake Campus Annual Research Symposium, Celina, Ohio
  7. Stevenson M, Hennon M, and Simons CW. 2017. Effect of centrifugal mill speed on particle size and characteristics of pinto bean flour. Lake Campus Annual Research Symposium, Celina, Ohio
  8. Barrett L and Simons CW. 2017. How does the quality of Plenish® high oleic soybean oil compare to four other commodity oils? Lake Campus Annual Research Symposium, Celina, Ohio
  9. Simons CW and Hall C. 2017. Production of resistant starch (RS3) from edible bean starches. AACC International Conference, San Diego, California
  10. Simons CW and Hall C. 2016. Sensory Evaluation of Gluten-Free Cookies Made with Pinto Beans. Savannah Georgia
  11. Simons CW, Hall C and Osorno J. 2013. Growing location of Lariat pinto beans and effect on lipoxygenase activity and grassy flavors. AACC International Conference, Albuquerque, New Mexico
  12. Simons CW, Hunt-Schmidt E, Simsek S and Hall C. 2012. Texturized pinto bean protein optimization in straight dough bread formulation. Institute of Food Technologists (IFT) Conference, Las Vegas, NV
  13. Simons CW. 2012. Properties of edible bean flours and their application in food processing. The 9th Canadian Pulse Research Workshop, Ontario, Canada
  14. Simons CW, Hall C, and Tulbek M. 2012. Composition and properties of pinto bean flour subjected to air classification and extrusion. AACC International Conference, Hollywood, Fl
  15. Simons CW, Hall C, Tulbek M. 2011. Characterization and acceptability of pinto, navy and black bean extrudates. AACC International Conference, Palm Springs, CA
  16. Simons CW, Jeradechachai T, Manthey FA and Hall C. 2011. Effect of additives on yellow pea gluten-free pasta processing parameters and product quality. AACC International Conference, Palm Springs, CA
  17. Simons CW, Hall C and Tulbek M. 2010. Effects of extruder speeds on physical properties and in vitro starch digestibility of pre-cooked edible beans. AACC International Conference, Savannah, GA
Professional Affiliations/Memberships: 

American Association of Cereal Chemists International (AACCI)

 

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