November 27, 2023
Gluten's Complex Chemistry Contributes to Delicious Baked Goods
Chemistry professor Kristine Nolin authored this piece, which first appeared in The Conversation.
Science of Spicy Food
Chemistry professor Kristine Nolin's area of expertise is in organic chemistry and food science. She can discuss the science behind spicy foods you may enjoy during Cinco de Mayo, including the Scoville scale, which measures a food’s heat.
Nolin has been quoted in national media about gluten in baked goods, why BBQ tastes so good, and what happens when you deep-fry a turkey.
Contact Sunni Brown, director of media and public relations, at sbrown5@richmond.edu to connect with Nolin.
