1986 Ph.D. Food Science, University of Arkansas
1982 M.S. Horticultural Food Science, University of Arkansas
1980 B.S.A. Horticultural Food Science, University of Arkansas
The quality of fruits and vegetables has always been very important to consumers, but with increased competition, quality has become even more important to consumers. Dr. Sims recent research has focused on the quality characteristics of fruits and vegetables, including processed products and juices. The main area of emphasis has been on factors that influence the sensory characteristics and consumer acceptability of these products. This research involves a lot of joint research projects with other faculty in IFAS and with private food companies and growers.
Examples of recent research projects include:
- Identifying the major flavor components of Florida strawberries and how these compounds affect consumer acceptability and quality, and how heat affects the flavor compounds of strawberry products.
- Studies to determine the quality and stability of fresh-cut cantaloupe and mango
- Studies to identify the major flavor components that develop during the roasting of peanuts, especially high oleic acid varieties.
- Studies to determine the flavor stability and changes of high-oleic acid peanuts
- Studies to characterize the phenolic compounds in muscadine wines and juices, and the ellagic acid sediment that forms in these products.
- Studies on the sensory characteristics of Florida tomatoes and factors that impact the flavor and quality.
- Studies with private food companies and commercial growers to identify the flavor characteristics and consumer acceptability of numerous foods.
Currently, Dr. Sims teaching responsibilities include teaching an undergraduate course “Quality in Food Systems” (FOS 4722C, with laboratory) every fall semester and teaching a graduate course “Psychophysical Aspects of Food” (FOS 6126C, with laboratory) every other fall semester.
Baker, G., J. Cornell, D. Gorbet, S. O’Keefe, C. Sims, and S. Talcott. Determination of pyrazine and flavor variations in peanut genotypes during roasting. J. Food Sci. 68:394-400 (2003).
Schulbach, K., R. Rouseff, and C. Sims. Relating descriptive sensory analysis to gas chromatography/olfactory ratings of fresh strawberries using partial least squares regression. J. Food Sci. 69:S273-S277 (2004).
Schulbach, K., R. Rouseff, and C. Sims. Changes in volatile sulfur compounds in strawberry puree during heating. J. Food Sci. 69(4):FCT268-FCT272 (2004).
Oliveira, A., M. Balaban, C. Sims, K Portier, and S. O’Keefe. Influence of commercial diets on quality aspects of cultured Gulf of Mexico sturgeon (Ancipenser oxyrinchus desotoi). J. Food Sci. 69:S278-S284 (2004).
Antoine, F.R., C.I. Wei, W.S. Otwell, C.A. Sims, R.C. Littell, A.D. Hogle, and M.R. Marshall. Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage. J. Food Protection 67(10):2255-2262 (2004).
Zhang, H., M.O. Balaban, K. Portier, and C.A. Sims. Quantification of spice mixture compositions by electronic nose: Part II. Comparison with GC and sensory methods. J. Food Sci. 70(4):E259-E264 (2005).
Underwood, B.A., D.M. Tieman, D. Shibuya, R.J. Dexter, H.M. Loucas, A.J. Simkin, C.A. Sims, E.A. Schmelz, H.J. Klee, and D.G. Clark. Ethylene-regulated floral synthesis in petunia corollas. Plant Physiology Preview 1-12 (2005).
Boynton, B.B., B.A. Welt, C.A. Sims, J.K. Brecht, M.O. Balaban, and M.R. Marshall. Effects of low dose electron beam irradiation on respiration, microbiology, color, and texture of fresh-cut cantaloupe. HortTechnology 15(4):802-807 (2005).
Boynton, B.B., B.A. Welt, C.A. Sims, M.O. Balaban, J.K. Brecht, and M.R. Marshall. Effects of low dose electron beam irradiation on respiration, microbiology, texture, color and sensory characteristics of fresh-cut cantaloupe in modified atmosphere packages. J. Food Sci. 71(2):S149-S155 (2006).
359 Food Science and Human Nutrition Building
P.O. BOX 110370
University of Florida
Gainesville, Fl 32611-0370