Courtney Wayne Simons, Ph.D.

Department:
Lake Campus Education & Human Svcs
Title:
Professor
Address:
Dwyer Hall 259, 7600 Lake Campus Dr, Celina, OH 45822-2921
Phone:
419-586-0313
Email:
courtney.simons@wright.edu

My research focuses on the development and characterization of pulse-derived ingredients. In my laboratory, we investigate how processing technologies influence the compositional, functional, and nutritional properties of pulses and pulse ingredients. Through this work, we advance innovation in pulse-based ingredients, expand the utilization of pulse crops, and provide evidence-based guidance for the development of novel food products.

Education

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)

Research Overview

Pulses are rich in protein, dietary fiber, resistant starch, and other bioactive components, yet their use remains largely limited to traditional forms such as whole cooked beans and canned products. My research seeks to expand the utilization of pulse crops by developing novel pulse-derived ingredients and understanding how processing influences their compositional, functional, nutritional, and application properties.

My laboratory uses physical and biological processing technologies to develop diverse pulse-derived ingredients. These ingredients are comprehensively characterized to determine how processing influences their composition, functionality, nutritional quality, and performance in food applications, providing the scientific foundation for ingredient innovation and broader utilization.

Complementing this research program is the Pulse Ingredient Library (PIL), an evidence-based research platform that organizes and synthesizes standardized experimental data on pulse-derived ingredients from my laboratory and, ultimately, the broader scientific community. The library systematically documents relationships among processing methods, ingredient composition, functionality, nutritional properties, and food application performance, providing researchers and the food industry with a centralized, evidence-based resource for ingredient selection, product development, and scientific discovery. By transforming experimental research into accessible knowledge, the Pulse Ingredient Library accelerates innovation and promotes the broader utilization of pulse-derived ingredients.

Peer-Reviewed Research Articles

  1. Simons, C. W. 2025. Consumer acceptability of straight dough bread made from different dry bean market classes. Ohio Journal of Science. Accepted.  
  2. Simons, C. W., Simsek, S., Young, H. D., and Ciampaglio, C. 2026. Starch and protein concentration of pinto bean flour by sieve fractionation. Ohio Journal of Science.   
  3. Simons, C. W., Simsek, S., Young, H. D., and Ciampaglio, C. 2025. Establishment of a Refractive Index Approach for Assessing Starch Digestibility and Estimated Glycemic Index. Journal of Food Processing and Preservation. 
  4. Nguyen L. A. N., Simons, C. W. and Thomas, R. 2025. Nootropic foods in neurodegenerative diseases: mechanisms, challenges, and future. Translational Neurodegeneration. 14:17. 
  5. Simons, C. W. 2023. A review of endosymbiont-assisted reproductive isolation and speciation. Caribb. J. Sci. 53(2):316 - 326.
  6. Simons, C. W. 2023. Production of high-resistant starch (RS3) ingredient from pinto bean starch. J. Food. Res. Vol. 12 (4).
  7. Simons, C. W. 2023. Effect of pinto bean starch fortification on bread texture and expected glycemic index. J. Food. Res. Vol. 12 (4).
  8. 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.
  9. 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. 
  10. 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).  
  11. 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). 
  12. 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.
  13. 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.

Peer-Reviewed Technical Abstracts

  1. Simons, C. W., Simsek, S., Young, H. D., and Ciampaglio, C. 2024. Identification of high-starch and high-protein fractions of pinto bean flour by centrifugal milling and sieve fractionation. Cereals and Grains Association International Conference. October 2024.    
  2. 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.
  3. 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. 
  4. 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.
  5. Simons, C. W. and Nathan, H. Process for Making Resistant Starch from Pinto Beans. AACC International Conference, London, UK. October 2018.
  6. Simons, C. W. and Hall C. Production of resistant starch (RS3) from edible bean starches. AACC International Conference, San Diego, California. October 2017.
  7. Simons, C. W. and Hall, C. Sensory Evaluation of Gluten-Free Cookies Made with Pinto Beans. Savannah Georgia. October 2016.
  8.  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.
  9. 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. 
  10. Simons, C. W. Properties of edible bean flours and their application in food processing. The 9th Canadian Pulse Research Workshop, Ontario, Canada. November 2012. 
  11. 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.
  12. 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.
  13. 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. 
  14. 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.
Is this you? Log in to update your profile.

The views and opinions expressed on unofficial pages of Wright State University faculty, staff, or students are strictly those of the page authors. The content of these pages has not been reviewed or approved by Wright State University.