Science of Spicy Food

Kristine Nolin

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 to connect with Nolin.