July 2, 2023
The smoky science behind what makes food grilled over an open flame taste so good
Chemistry professor Kristine Nolin authored this piece, which first appeared in The Conversation in June 2022.
Science Behind Deep-Frying Turkeys
Chemistry professor Kristine Nolin's area of expertise is in organic chemistry. She can explain the science behind deep frying a turkey.
Learn more in this piece Nolin authored for The Conversation: Why do frozen turkeys explode when deep-fried?
Contact Sunni Brown, director of media and public relations, at sbrown5@richmond.edu to connect with Nolin.
