Courtney Wayne Simons, Ph.D.

Lake Campus Education & Human Svcs
Associate Professor
Dwyer Hall 234, 7600 Lake Campus Dr, Celina, OH 45822-2921

Dr. Courtney Simons, is an Associate Professor. He brings a multifaceted expertise encompassing cereal science, food science, earth and environmental science, and instructional design. His educational mission revolves around delivering pertinent and transformative knowledge, enriching the lives of his students and the broader community alike. Driven by a passion for democratizing food science education, he actively engages as a dedicated food science blogger and oversees a vibrant professional community in the field. In his research endeavors, Dr. Simons is devoted to pioneering advancements in pulse flour functionality and processing.


Ph. D., Cereal Science, North Dakota State University, Fargo, ND (2013)

M. S., Earth & Environmental Sciences, Wright State University, Dayton OH (2021)

M.Ed., Education (Instructional Design and Learning Technologies Emphasis), Wright State University, Dayton OH (2017)

B. S., Food Science, North Dakota State University, Fargo, ND (2009)

A. S., Agriculture, College of Agriculture, Portland, Jamaica (1995)


Current Teaching Appointments

  1. Bio 1050 Biology of Food/Lab
  2. Bio 1070 Health and Disease/Lab
  3. CS 1000 Technology and Society 
  4. EES 1070 Sustainable Earth

Philosophy of Teaching: Effective teaching requires that complex information be broken down into simple, meaningful, useable, and practical information. The more the teacher is familiar with the content, the simpler and more clearly, he can explain it. For students to learn well, the information must be presented with as little distraction as possible. Distractions may include, poor teaching preparation, low confidence of the instructor, poor organization, poor communication of the information, or presenting too much information at once. Instruction should be short; preferably no more than 50 minutes at a time to keep student’s attention. Adequate time should be provided to allow students to consolidate learning. The best way the teacher can accomplish this is by creating space for practice. Ultimately, for true success, the teacher must take the time to learn how to teach, including knowledge of scientifically tested and proven instructional best practices. At the same time, he must appreciate that those practices may not work in his context or may need refining. Therefore, the teacher must be willing to test, fail, listen, adjust, test again, and yet again, until he has arrived at his own set of best practices; those defined by the degree to which he can transform the lives of his students. 


Research Interest: Pulse Flours: Functionality and Applications   

Pulses are known to be highly nutritious as they provide high fiber, protein, resistant starch, vitamins and minerals. They are generally processed by cooking in an open pot or canned, before incorporating into various recipes. However, with the continuous growth in the health-conscious and gluten-free market, opportunities are increasing for utilization of pulses as healthy/functional food ingredients. Hence, in my research, pulses, particularly dry beans, are converted to whole flour and flour fractions and their properties (physical, nutritional, sensory, and functional) are investigated to determine their potential for commercial applications. 


Peer-Reviewed Articles

  1. Simons, C. W. 2023. A review of endosymbiont-assisted reproductive isolation and speciation. Caribb. J. Sci. 53(2):316 - 326.
  2. Simons, C. W. 2023. Production of high-resistant starch (RS3) ingredient from pinto bean starch. J. Food. Res. Vol. 12 (4).
  3. Simons, C. W. 2023. Effect of pinto bean starch fortification on bread texture and expected glycemic index. J. Food. Res. Vol. 12 (4).
  4. Simons, C. W., Hall, C. and Vatansever, S. 2018. Production of resistant starch (RS3) from edible bean starches. J Food Process Preserv. 42(4), 1.
  5. Simons, C. W., Hall, C. 2018. Consumer acceptability of gluten-free cookies containing raw, cooked and germinated pinto bean flours. Food Sci. Nutr. 6(1), 77–84. 
  6. Simons, C. W., Hall, C. and Biswas, A. 2017. Characterization of pinto bean high-starch fraction after air-classification and extrusion. J Food Process Preserv. 41(6).  
  7. 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) 
  8. 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. 95(11), 2287–2291.
  9. 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 Presentations/Peer-Reviewed Technical Abstracts

  1. Simons, C.W. and Ciampaglio, C. Simpler Method to Compare Starch Hydrolysis Rate and In Vitro Expected Glycemic Index of Flours. Cereal and Grains Conference (Online). October 2020
  2. Simons, C. W., Osorno, J. M. and Fuelling, L. Color Does Not Predict Anthocyanin Content in Canned Black Beans. Cereal and Grains Conference (Online). October 2020 
  3. Simons, C. W. and Nathan, H. Effect of Pinto Bean Starch Fortification on Bread Texture and Glycemic Index. AACC International Conference, London, UK. October 2018
  4. Simons, C. W. and Nathan, H. Process for Making Resistant Starch from Pinto Beans. AACC International Conference, London, UK. October 2018
  5. Simons, C. W. and Hall C. Production of resistant starch (RS3) from edible bean starches. AACC International Conference, San Diego, California. October 2017
  6. Simons, C. W. and Hall, C. Sensory Evaluation of Gluten-Free Cookies Made with Pinto Beans. Savannah Georgia. October 2016
  7.  Simons, C. W., Hall, C. and Osorno, J. Growing location of Lariat pinto beans and effect on lipoxygenase activity and grassy flavors. AACC International Conference, Albuquerque, New Mexico. October 2013
  8. Simons, C. W., Hunt-Schmidt, E., Simsek, S. and Hall, C. Texturized pinto bean protein optimization in straight dough bread formulation. Institute of Food Technologists (IFT) Conference, Las Vegas, NV. June 2012 
  9. Simons, C. W. Properties of edible bean flours and their application in food processing. The 9th Canadian Pulse Research Workshop, Ontario, Canada. November 2012 
  10. Simons, C. W., Hall, C., and Tulbek, M. Composition and properties of pinto bean flour subjected to air classification and extrusion. AACC International Conference, Hollywood, Fl. October 2012
  11. Simons, C. W., Hall, C., Tulbek, M. Characterization and acceptability of pinto, navy and black bean extrudates. AACC International Conference, Palm Springs, CA. October 2011
  12. Simons, C. W., Jeradechachai, T., Manthey, F. A. and Hall, C. Effect of additives on yellow pea gluten-free pasta processing parameters and product quality. AACC International Conference, Palm Springs, CA. October 2011 
  13. Simons, C. W., Hall, C. and Tulbek, M. Effects of extruder speeds on physical properties and in vitro starch digestibility of pre-cooked edible beans. AACC International Conference, Savannah, GA. October 2010


Professional Affiliations/Memberships

Cereal and Grains Association (CGA)


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