Julia Smith

 

 

 

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I’m Julia, a consultant at Mendocino Food Consulting and a student in Food Science, Chemistry, & Neuroscience at the University of Illinois Urbana-Champaign (UIUC). My background bridges food chemistry, neuroscience, and sensory science—I’m interested in how food works chemically and how we experience it.

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Alongside my consulting work, I conduct research at the Cadwallader Lab and the Robinson Lab at UIUC, where I work on projects ranging from flavor compound analysis to behavioral genomics in honey bees. I’ve used techniques like gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) to study flavor chemistry, aroma release, and sensory performance in food products. I’ve also contributed to research in neurobiology and social behavior through a combination of field observations and laboratory analysis of honey bee colonies.

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At Mendocino Food Consulting, I work on formulation development for a variety of products, including high-protein snacks, plant-based desserts, and beverages. I also assist with science communication efforts, responding to media inquiries on food science topics.

I’m driven by curiosity and a love for understanding how things work and interact—and how that knowledge can be applied in practical ways.