University of Richmond faculty contribute articles to The Conversation, an independent news source specializing in articles written by academics for a general audience. View The Conversation pieces authored by UR faculty here.
University of Richmond chemistry professor Kristin Nolin has a passion and expertise for food science. Just in time for the 4th of July and other summer gatherings, she breaks down the science behind why barbecued foods taste so good.
Richmond has once again been named to The Princeton Review’s list of “Best Value Colleges” for 2025. Richmond has been included on this list since 2013.
More than 100 conference registrants from all over the world are attending the conference, which was held in Santiago, Chile, last year.
Biology professor Jonathan Richardson is quoted.
Law professor Carl Tobias is quoted.
Law professor Carl Tobias is quoted.
Geography, environment, and sustainability professor Stephanie Spera is quoted.
Jamelle S. Wilson, dean of the School of Continuing and Professional Studies, is featured.
Law professor Carl Tobias is interviewed.
