The quality of foods has always been very important to consumers, but with increased competition, quality has become even more important to consumers. Dr. Sims’ research  focuses on the quality characteristics of foods. 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.

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• Ph.D. University of Arkansas; Food Science, 1986
• M.S. University of Arkansas; Horticultural Food Science, 1982
• B.S.A. University of Arkansas; Horticultural Food Science, 1980

Undergraduate

• FOS 4722C Quality Control in Food Systems (every Fall)

Graduate

• FOS 6126C Psychophysical Aspects of Food (every Fall)
• FOS 6125C Sensory Evaluation of Food (every Spring)

• University of Arkansas Food Science Department, Distinguished Food Science Alumnus, 2012
• Institute of Food Technologists, Fellow, 2009
• University of Florida, Teaching Improvement Award, 1996
• University of Florida, Superior Accomplishment Award for Faculty Service, 1996