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)

Effective teaching requires breaking down complex information into simple, meaningful, and practical concepts. The more deeply a teacher understands the content, the more clearly they can explain it. For students to learn effectively, instruction must be free from distractions that interfere with focus, engagement, and comprehension. A well-prepared, confident, and organized approach—paired with clear communication and structured content—creates an optimal learning environment.

To maintain student engagement, lessons should be structured in manageable segments, ideally no longer than 50 minutes. Providing students with adequate time to consolidate learning is essential, and this is best achieved by incorporating opportunities for practice, feedback, and interaction. Creating a respectful, supportive environment where students feel safe to ask questions and make mistakes further enhances learning and encourages intellectual curiosity.

True teaching excellence requires ongoing learning—not only of subject matter but also of scientifically tested instructional best practices. However, effective teaching is context-dependent. Strategies that work in one setting may require refinement in another. A successful teacher must be willing to test, reflect, adjust, and test again. Ultimately, the measure of great teaching is the transformation it makes in the student.

FAS 1100 Kitchen Science: This course uses everyday kitchen experiences to explore core scientific principles through the study of food. Students learn the science behind common cooking processes—like why bread rises or why apples turn brown—and apply this knowledge to improve food quality, challenge popular food myths, and make healthier, evidence-based decisions about what we eat.

Bio 1050 Biology of Food/Lab: This course explores the biological makeup of food, including macronutrients, micronutrients, and phytochemicals, and how they affect the human body. Students learn how the body digests and uses food, how to read food labels, and recognize safe food handling practices. The goal is to help students make informed decisions about what they eat to support better health.

BIO 1070 Health and Disease/Lab: This course introduces students to the anatomy and function of major systems in the human body. Building on this foundational knowledge, students examine how various diseases affect these systems by exploring their causes, symptoms, treatment options, and methods of prevention or management. Throughout the course, students are encouraged to apply what they learn to make informed decisions about their personal health.

CS 1000 Technology and Society: Students examine the personal, societal, and environmental impacts of technology, using real-world examples such as food delivery apps, AI in agriculture, and digital health tools. Through engaging case studies and real-world scenarios, students develop critical thinking skills and learn how to thoughtfully evaluate both the benefits and challenges of living in a technology-driven world. 

BIO 2110 Principles of Molecular and Classical Genetics: This course explores how genetic information is stored, transmitted, and expressed in living organisms, with a focus on real-world applications in food and agriculture. Students learn how traits are inherited, how DNA directs the production of proteins, and how modern genetic tools are used to improve crops, prevent foodborne illness, and develop biotechnology solutions. The goal is to help students understand the science behind genetic technologies and make informed decisions about their use in food, health, and society.

Pulses—particularly dry beans—are highly nutritious and health-promoting, offering a rich source of fiber, protein, resistant starch, vitamins, minerals, and phytochemicals. Traditionally consumed in their cooked form, pulses are now gaining attention as sustainable, plant-based ingredients for use in processed foods. My research focuses on transforming dry beans into whole flours and functional flour fractions through sustainable dry processing methods—milling, sieving, and air classification—and investigating their physical, nutritional, sensory, and functional properties. I aim to evaluate their suitability for a range of food applications, including bread, cookies, and extruded snacks. My work contributes to advancing the commercial viability of pulses by demonstrating how pulse flour components can be tailored to meet modern dietary demands for plant-based, high-protein, and low-glycemic foods, while supporting environmental sustainability.

Fracture Behavior of Dry Bean Market Classes Under Variable Milling Conditions

This study investigates how different dry bean market classes—such as pinto, navy, black, and kidney—fracture under varying milling speeds and how the resulting flours distribute across standard sieve sizes. By analyzing the interaction between bean type and milling intensity, the project aims to characterize differences in fracture behavior and particle size distribution under controlled dry milling conditions. This foundational work will inform future studies on the compositional and functional properties of flour fractions of interest and contribute to the development of cost-effective dry fractionation methods. The long-term goal is to support scalable, clean-label ingredient production using accessible, non-chemical processing technologies such as milling and sieving.

Fermentation Potential of Germinated Dry Bean Market Classes for Clean-Label Functional Applications

This preliminary study investigates how germination affects the fermentation potential of various dry bean market classes, with the goal of identifying which beans develop the greatest enzyme-related functionality during sprouting. Germination is known to activate endogenous enzymes such as alpha-amylase, which hydrolyze starch and increase the availability of fermentable sugars. By comparing multiple bean types across germination times (e.g., 0, 24, 48, and 72 hours), the study uses CO₂ production in yeast-supplemented slurries as an indirect indicator of fermentable sugar release and enzymatic activity. The objective is to identify both the most responsive bean types and the optimal germination period for enhancing fermentation-related functionality. These findings will form a baseline for future studies evaluating the functional performance of germinated bean flours in bread and other clean-label, yeast-leavened applications. The long-term goal is to support the development of affordable, minimally processed, whole-food alternatives to commercial enzyme additives.

Curriculum Development: FAS 1100 Kitchen Science (Natural Science Core Course)

I am currently developing new instructional materials for FAS 1100 Kitchen Science, a general education course that fulfills natural science requirements. The course uses food and cooking as a context for exploring fundamental concepts in chemistry, biology, and physics. My work focuses on creating scientifically rigorous and engaging content that helps students build scientific literacy, apply evidence-based reasoning, and understand the role of science in everyday life through hands-on, kitchen-based learning experiences.

Our laboratory is equipped to support advanced research in food science and technology, with a focus on cereal and pulse processing. Below is a summary of our core instrumentation and analytical capabilities:

Analytical Equipment

• Konica Minolta Colorimeter CR-410 – For precise color measurements in food samples.
• Brookfield CT3 Texture Analyzer – For measuring hardness, cohesiveness, springiness, and other textural properties.
• Brookfield DV2T Viscometer – For characterizing flow and viscosity of food systems.
• Water Activity Meter – For evaluating shelf stability and microbial safety.
• Convection Oven – For controlled drying and thermal treatment of samples.
• Automatic Burette – For precise titration in chemical analysis.
• Rapid Moisture Analyzer – For quick and accurate determination of moisture content.
• Soxhlet Apparatus – For total lipid (fat) extraction and analysis.
• Alegra X-14 Centrifuge – For high-speed sample separation.
• Horizontal Air Flow Oven – 4.9 cu ft capacity, forced-air convection for uniform drying and thermal processing.
• Polytron PT 2500E Homogenizer – For sample homogenization in food and ingredient preparation.
• SHEL LAB SWB7 Digital Water Bath – 6 L capacity, ±0.2°C uniformity, for precise temperature control in sample incubation.
• Thermo Scientific Lindberg/Blue M Moldatherm Box Furnace (Model BF51766A-1) – 5.3 L capacity, up to 1100°C, ideal for ashing and high-temperature testing.

Chemical and Functional Analysis

• Total Starch
• Amylose/Amylopectin Quantification
• Hydrolysis Index
• Estimated Glycemic Index
• Resistant Starch Analysis
• Phytic Acid Determination
• Total Lipid Content (Fat Analysis)
• Moisture Content Determination
• Ash Content Analysis
• pH Measurement
• Water Absorption Index (WAI)
• Water Solubility Index (WSI)
• Oil Absorption Index (OAI)
• Foam Capacity
• Foam Stability

Processing Equipment

• Retsch ZM 200 Centrifugal Mill – For rapid grinding of soft to medium-hard materials.
• Ro-Tap RX-29E Sieve Shaker – For particle size analysis using standard test sieves.

Product Development Kitchen

• Shared kitchen space equipped with standard appliances and tools for small-scale formulation and testing of food prototypes.

Sensory Evaluation 

• Sensory evaluation conducted using structured protocols for hedonic and descriptive tests to support product development and consumer acceptability studies.

We welcome opportunities for academic and industry collaboration. Please contact me at courtney.simons@wright.edu to explore potential partnerships.

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. 2025. Starch and protein concentration of pinto bean flour by sieve fractionation. Ohio Journal of Science. Accepted.  
3. Nguyen L. A. N., Simons, C. W. and Thomas, R. 2025. Nootropic foods in neurodegenerative diseases: mechanisms, challenges, and future. Translational Neurodegeneration. 14:17. 
4. Simons, C. W. 2023. A review of endosymbiont-assisted reproductive isolation and speciation. Caribb. J. Sci. 53(2):316 - 326.
5. Simons, C. W. 2023. Production of high-resistant starch (RS3) ingredient from pinto bean starch. J. Food. Res. Vol. 12 (4).
6. Simons, C. W. 2023. Effect of pinto bean starch fortification on bread texture and expected glycemic index. J. Food. Res. Vol. 12 (4).
7. 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.
8. 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. 
9. 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).  
10. 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). 
11. 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.
12. 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.

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.