Julia Thompson

Culinologist III

My favorite part of the product development process is doing the benchtop work because this is when I get to play with new flavors and concepts.


Hometown:

I grew up in Pennington, NJ. It was a great place to grow up. We were only an hour from New York and Philadelphia. Since leaving NJ I have lived in 7 states and have gotten to know many different parts of the country. I love meeting new people from all over the place with different backgrounds.

What Inspires Me:

My friends inspire me. We are constantly on a mountain talking about food. When we are out in the mountains, we need to think a lot about the food we bring, so naturally, food comes up a lot in conversation. They remind me of why I went into the food industry in the first place. My friends are always coming up with new recipes and ways to be creative with food. I knew I belonged with my group of friends when they threw a fermentation party.

Guiltiest Food Pleasure:

I love a big plate of nachos with creamy black beans and queso with peppers and tomatoes. I will eat an entire order of these! I am always on the lookout for the best nachos.

Areas of Specialization:

I have experience working in the frozen food space mostly on value added fish. This includes fried, sauced, fire roasted, extruded, and rubbed fish. I also have experience working on chia based products including HPP puddings and oatmeals, bars, and dry mixes. I have been involved in various parts of the R&D lifecycle, but my favorite part is working on the bench. I love coming up with new flavors and products from the ground up.

When I'm Not in the Office:

When I am not in the office, I love being outside. In the winter I mostly snowboard and I am working on building my backcountry skills. When there isn’t a lot of snow you can find me hiking and biking.

Education:

  • Bachelor of Science, Food Science and Technology - University of Massachusetts Amherst
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