Julia Low

Dr Julia Low’s research is primarily focused on sensory and consumer science, specifically on ways to make eating experience more enjoyable.

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).

Leadership:
Co-lead RMIT Space Industry Hub – Life Sciences

Industry experience:
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.

Professional interests:
Reviewer for more than 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