Julia Low

Dr. Julia Low's research expertise lies in the field of Sensory and Consumer Science, with applications in nutrition and food technology. She completed a Bachelor of Science in Psychology at the University of Melbourne, followed by a Graduate Diploma in Psychology at Deakin University, where she explored the links between mood-related diseases and eating behavior. She then completed her PhD in Nutrition at Deakin University, focusing on sensory science, particularly sweetness perception and dietary intake. During her PhD, she was part of the team that discovered the human potential to taste a new taste quality: carbohydrates.

Following her PhD, Dr. Low undertook a postdoctoral fellowship at the Riddet Institute in New Zealand, working on various projects related to consumers' emotional responses to food choices and the use of digital technologies. Currently, she leads a team at RMIT University, focusing on understanding the utilisation of psychological models to comprehend eating behaviors and food acceptance, particularly among individuals with reduced sensory inputs due to environmental conditions or sensory impairments, such as those experienced in space conditions.

Dr. Low collaborates with researchers to investigate the impact of space conditions on nutrition and well-being outcomes. Her research interests span a wide interdisciplinary spectrum, including the development of eating environments and better ways to capture human perception and performance data using digital technologies and sensory-nutrition approaches.