STAFF PROFILE
Dr Julia Low
Position:
ECDF Nutrition and Food Technology
College / Portfolio:
STEM College
School / Department:
STEM|School of Science
Phone:
+61399255032
Email:
julia.low2@rmit.edu.au
Campus:
Bundoora West
Contact me about:
Research supervision
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 is an Early Career Development Fellow and Lecturer in Nutrition and Food Technology, joining RMIT University in 2021.
Her research focuses on sensory and consumer science, specifically on ways to make eating and drinking experience more enjoyable. She is also interested in multisensory flavour perception, eating barriers of sustainable foods, and consumer choice behaviour – specifically on how digital technologies and education tools can be used to enhance how we feel about different foods and drinks.
Julia has a multidisciplinary background in psychology, nutrition, and food science. Her research training in sensory science spans across psychophysics, a varied range of sensory and consumer measurements and nutrition research.
- Sensory Science
- Consumer Sensory Science
- Individual variation in sensory perception
- Multisensory eating experience (taste, flavour, smell, texture, colour) and the impact of context on eating and drinking
- Food Perception during Spaceflight (Space Food)
- Use of digital technologies and gamification to understand eating barriers, reward, choice, and dietary behaviours
- Development of engaging educational tools to understand eating barriers of sustainable foods
- Food choice methodologies across lifespan
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
- ‘Excellent Teacher’ by Australia Education Management Group (3 recipients across Australian Universities), 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
Grants/Supports
- 2021 COVID Restart, ReStart – A Healthier Start, RMIT Enabling Capability Platforms (RMIT University Internal) – Developing educational materials to understand acceptance towards sustainable foods through digital technologies (AU$2,488)
- 2021 ECP Capability Development, Bio Medical Health ECP Platform Activity, RMIT Enabling Capability Platforms (RMIT University Internal) - Developing engagement opportunities with early childhood educators to understand barriers of eating unfamiliar foods using “Sensory Play” (AU$1,644)
Professional experience
- 2021-present: Lecturer/Early Career Development Fellow, School of Science (Biosciences and Food Technology), RMIT University, Australia
- 2020: Lecturer, School of Science (Biosciences and Food Technology), RMIT University, Australia
- 2018-2020: Riddet Postdoctoral Researcher (Sensory and Consumer Science), Food Experience and Sensory Testing (FEAST) Laboratory, Massey University, New Zealand
- 2017: Lecturer and Unit Chairing for two Nutrition and Food Science Units (Casual), Deakin University, Australia
- 2016-2017: Research Assistant (Casual) - Sensory Descriptive Trained Panel Leader
- 2013-2017: Casual Academic, Deakin University, Australia
- Newman, L.,Crawford, B.,Loke, G.,Low, Y. (2023). Multisensory and nutritional innovations: A narrative review ofopportunities for food designers in supporting long SARS-CoV-2patients In: International Journal of Food Science and Technology, 58, 2199 - 2215
- Crawford, B.,Low, J.,Newman, L. (2023). Understanding barriers of eating unfamiliar fruits and vegetables in children using ‘Sensory Play’: a narrative review In: International Journal of Food Science and Technology, , 1 - 13
- Low, Y.,Janin, N.,Traill, R.,Hort, J. (2022). The who, what, where, when, why and how of measuring emotional response to food. A systematic review In: Food Quality and Preference, 100, 1 - 16
- Low, Y.,Lin, V.,Yeon, L.,Hort, J. (2021). Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks In: Food Quality and Preference, 88, 1 - 14
- Hay, C.,Matos, A.,Low, J.,Feng, J.,Lu, D.,Day, L.,Hort, J. (2021). Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers In: International Dairy Journal, 113, 1 - 12
- Matos, A.,Hay, C.,Low, Y.,Feng, J.,Lu, D.,Day, L.,Hort, J. (2021). Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study In: Food Quality and Preference, 94, 1 - 10
- Low, Y.,Diako, C.,Lin, V.,Yeon, L.,Hort, J. (2021). Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice In: Food Research International, 150, 1 - 14
- Hutchings, S.,Low, Y.,Keast, R. (2019). Sugar reduction without compromising sensory perception. An impossible dream? In: Critical Reviews in Food Science and Nutrition, 59, 2287 - 2307
- Low, J.,Lacy, K.,McBride, R.,Keast, R. (2019). Associations between sweet taste function, oral complex carbohydrate sensitivity, liking and consumption of ad libitum sweet and non-sweet carbohydrate milkshakes among female adults In: British Journal of Nutrition, 122, 829 - 840
- Low, Y.,Lacy, K.,McBride, R.,Keast, R. (2018). The Associations Between Oral Complex Carbohydrate Sensitivity, BMI, Liking, and Consumption of Complex Carbohydrate Based Foods In: Journal of Food Science, 83, 2227 - 2236
- Play with your food! Evaluating sustainable food acceptance in children using a targeted multi-level education program. Funded by: Allen Foundation Grant 2018 onwards from (2022 to 2024)
3 PhD Current Supervisions