Dr Julia Low

Dr. Julia Low, an Early Career Development Fellow and Lecturer in Nutrition and Food Technology at RMIT University since 2021, brings a diverse background that spans psychology, nutrition, and food science, enriching her research endeavours. Her expertise is rooted in sensory science and consumer science, with a special focus on crafting multisensory food designs to elevate the joy of eating. Dr. Low's extensive training in sensory science encompasses psychophysics, a wide spectrum of sensory and consumer measurements, and nutrition research.

Despite being early in her career, Dr. Low has earned an international reputation for conducting top-tier research, evidenced by invitations to present at prominent sensory and food conferences and her role as a co-chair in leading symposiums. Her contributions have garnered numerous awards, including prestigious international accolades such as the Pangborn Rick Bell Memorial Travel Scholarship Award (limited to one recipient per conference), the Australian Institute of Food Science and Technology (AIFST) Malcolm Bird Award (one recipient per conference), and the AIFST Sensory Solutions Tony Williams Sensory Award (one recipient per conference).

Dr. Low is also building her expertise in Learning and Teaching, earning teaching recognitions from international partner universities as well as internal accolades within the STEM College and the School of Science. Her research primarily focuses on addressing real-world challenges by unravelling the complexities of sensory perception, particularly in environments characterised by reduced sensory inputs (e.g., older adults, Space). Dr. Low's goal is to design imaginative multisensory eating experiences that not only cater to nutritional needs but also promote overall well-being, especially in scenarios where appetite is diminished, and food enjoyment is lacking. Her team passionately seeks to identify those "aha" moments that trigger positive food-related behaviours and wholeheartedly embraces the concept of personalisation in their research.

Furthermore, Dr. Low is deeply dedicated to understanding and advocating for sustainable food behaviours. Her team focuses on developing innovative approaches to introduce individuals to new sustainable foods, even those with challenging textures. This includes understanding of parent-child interactions during playtime, child-teacher engagement through "Sensory Play" with food, and the validation of digital simulations like extended reality during eating.

Beyond her research contributions, Dr. Low has made a significant impact on the academic community. She has guest-edited journal special issues and serves as an honorary associate editor for the International Journal of Food Science and Technology. Additionally, she holds various leadership roles within RMIT and the Space Community, notably serving as a Council (Board) Member for the American Institute of Aeronautics and Astronautics (Melbourne/Tasmania Section).

Complementing her academic pursuits, Dr. Low is a co-founder of '@SensoryPantry' on Instagram, a platform aimed at inspiring early-career sensory and consumer science professionals, which has garnered international recognition. She has also been featured in television, radio, and notable newspapers such as The Age, Good Food Guide, and Herald Sun. Dr. Low actively engages in promoting science and shares her insights on Twitter and other platforms (@DrJuliaLow).

Research

Dr. Julia Low's research expertise lies in the field of Sensory and Consumer Science, with applications into the domains of nutrition and food technology. Her primary focus revolves around the utilisation of psychological models to attain a comprehensive understanding of eating behaviours and food acceptance, particularly among individuals grappling with reduced sensory inputs stemming from environmental conditions or sensory impairments. Dr. Low's research interests span a wide interdisciplinary spectrum, encompassing areas such as the development of digital technologies and personalised sensory-nutritional approaches.

Learning and Teaching

2020

• Sensory Evaluation and Consumer Behaviour (ONPS2520, ONPS2526) – Course Coordinator, Lecturer
• Applied Nutrition (OHTH2173, ONPS2551) – Course Coordinator, Lecturer

2021

• Sensory Evaluation and Consumer Behaviour (ONPS2520, ONPS2526) – Teaching Team
• Sensory Evaluation and Consumer Behaviour (Nanjing University of Chinese Medicine, RMIT Partner University) – Course Coordinator, Lecturer
• Scientific Skills and Communication (Nanjing University of Chinese Medicine, RMIT Partner University) – Course Coordinator, Lecturer

2022-

• Nutritional Physiology/ Nutrition Principles (ONPS1118/ONPS2722, ONPS2125, ONPS2424, ONPS2526) – Course Coordinator, Lecturer

Internal Engagement/Leadership Roles

• Co-lead RMIT Space Industry Hub – Life Sciences
• RMIT School of Science Workload Committee Member (2021-2024)
• RMIT Research and Innovation Board Member, Science-Health School Cluster (ECR Represent; 2022-)

Tertiary

• Bachelor of Science (Psychology), University of Melbourne, Australia (2011)
• Graduate Diploma of Psychology (First Class), Deakin University, Australia (2013) 
• PhD (Nutrition), Deakin University, Australia (2017)

Honours, Prizes and Fellowships

• Best Early Career Researcher Presentation (1^st Prize) at the 21^st Australian Space Research Conference, 2023
• STEM College, Digital Educator Award (Commendation), RMIT University, 2023
• School of Science, Teaching Award, RMIT University, 2023
•  School of Science, Outreach Award, RMIT University, 2022
• School of Science, Associate Dean’s Impact Award (Biosciences of Food and Technology Discipline/Department), 2022
• Outstanding Award in Recognition of Outstanding Achievement in 2021 Teaching Visit Program in China by Australian Education Management Group (RMIT University Partner), 2022
• ‘Excellent Teacher’ by Australia Education Management Group (RMIT University Partner), 2021
• Most Cutting-Edge and Innovative Award – APAC Scientific (1 recipient per conference), 2021
• Awarded the Riddet Institute Postdoctoral Fellowship (New Zealand), 2018-2020
• Rick Bell Memorial Travel Scholarship Winner, Pangborn Sensory Science Symposium, USA, 2017 (1 recipient per conference)
• Australian Institute of Food Science and Technology (AIFST) Malcolm Bird Commemorative Award, 2017 (1 recipient per conference)
• Young Investigator Award, International Symposium on Olfaction and Taste, Japan, 2016
• Australian Institute of Food Science and Technology (AIFST) Sensory Solutions Tony Williams Sensory Award Winner, 2016 (1 recipient per conference)
• School of Exercise and Nutrition Sciences Honourable Mention Award for Best Oral Presentation at the 2014 Higher Degree Research Symposium, Deakin University
• The People’s Choice Award, Three Minute Thesis Competition – Second Place, School of Exercise and Nutrition Sciences, Deakin University, 2014

Dr. Low has collaborated with diverse food industry partners throughout her postdoctoral fellowship and her role at RMIT, including notable organisations such as International Flavors and Fragrances and Fonterra. Before joining RMIT, she conducted her postdoctoral fellowship at the Riddet Institute and Massey University in New Zealand, where her research focuses on fermented foods. Her work encompassed the exploration of cross-cultural aspects and the development of sensory toolkits to gain insights into consumers' food choice behaviours. Concurrently, she leads the team as the Sensory Laboratory Manager at Massey University (FEAST research group) between 2018-2019.

Editorial Roles

• Associate Editor (Honorary) – International Journal of Food Science and Technology (Q1), 2022-2025
  • Leading the editorial special issue on ‘Emerging voices in Food Science and Technology’ with Professor Carolyn Ross (Washington State University, USA)
• Lead Guest Editor (Sustainability, MDPI, 2022-): Special Issue “Sensory and Consumer Science for a More Sustainable World”
• Co-Guest Editor (Frontiers in Virtual Reality and Human Behaviour; 2022-); Q1: Special Issue: Virtual Reality and Space Exploration 
• Co-Guest Editor (Frontiers in Nutrition; Q1): Special Issue in Nutrition, Psychology and Brain Health
• Reviewer for >30 journals between 2020-2023 (Q1 Journals) including Food Quality and Preference, IJFST, Journal of Food Science, Journal of Sensory Science, Journal of Nutrition, British Journal of Nutrition, Appetite, Frontiers (Nutrition, Virtual Reality), Foods (Reviewer Board), Nutrients, Physiology and Behavior, Chemical Senses, Frontiers (Reviewer Board) Food Science and Technology