Julia Cristina Carrillo Ocampo

I hold a PhD in Food, Nutrition and Culinary Science, and my research focuses on sustainable food and gastronomy. I am particularly interested in beverages such as cider and wine, focusing on their sensory properties, production and cultural significance. My broader research interests include food culture, sustainability, identity formation, power relations and Cultural Political Economy.

I completed my PhD with the thesis “Sustainable gastronomy in motion – Imaginaries and everyday practice in the gastronomic sector”. In my thesis, I explored sustainability imaginaries from a cultural perspective among restaurant professionals and other actors in restaurant supply chains in Sweden. Restaurants provided a starting point for studying the interplay between individuals, contexts and practices, as they are situated between the food industry and household consumption. The research also included Indigenous peoples and local producers who are important actors in the gastronomic sector, particularly in Sápmi. I also examined how concepts such as quality are understood and negotiated in relation to sustainability imaginaries within the restaurant sector in Sweden.

Background

My background includes eight years of international professional experience in the food and beverage sector. I have worked in restaurants, in wine distribution and as a food quality coordinator in the food industry. This experience across different parts of the sector is a central part of my professional background and complements my academic education.

My other qualifications include a Master's degree in Management from Stockholm University, a Master's degree in Food Quality and Safety from Universidad del País Vasco in Spain and a Bachelor's degree in Gastronomy from Instituto Culinario de México. I also hold a professional diploma as a Sommelier-Conseil from Université du Vin in France.