Dr. Charles Sims has dedicated nearly four decades to advancing food science at the University of Florida. As a professor in the Food Science and Human Nutrition Department, his expertise in sensory evaluation and flavor chemistry has positioned him as a leading voice in understanding how consumers perceive food—and how that understanding can inform agricultural innovation and product development.
Dr. Sims discovered his passion for food science during his formative years in rural Arkansas. Although he was deeply interested in agriculture, he didn’t envision a future as a farmer. A pivotal experience at a high school summer camp introduced him to the field of food science, where he found an ideal intersection of agricultural systems and consumer needs. That discovery led him to pursue a Ph.D. in Food Science and, ultimately, a faculty position at the University of Florida in 1986.
One notable example of his impact was a collaborative, multi-university study on tomato flavor—an area often criticized by consumers. Through his research, Dr. Sims helped identify volatile compounds that significantly influence taste, providing breeders with valuable insights for developing more flavorful tomato varieties. Similar work with strawberries and blueberries has further demonstrated his commitment to improving food quality through consumer-driven research.
He’s also engaged in forward-looking research aimed at improving public health. “We just have a patent recently that’s been published on a set of flavor volatiles that were present in several fruits that enhance the perception of sweetness,” he said. “Anything you can do right now to reduce sugar and reduce salt in foods is a huge bonus for the food industry and for society.”
When asked about his proudest accomplishments, Dr. Sims didn’t hesitate: “I’ve had a lot of graduate students that I’ve helped train in food science and in sensory, and they went on to have good jobs,” he said. “So, you know, that’s one of my proudest accomplishments, I would say, is the graduate students and the success they’ve had by being in my lab.”
Through his research, mentorship, and commitment to enhancing food quality, Dr. Sims has left an enduring mark on the field. His work continues to shape not only how we understand flavor but also how the next generation of scientists approaches the intersection of agriculture, chemistry, and consumer satisfaction.