November 24, 2024
Meat Has a Distinct Taste, Texture and Aroma − How Plant-Based Alternatives Mimic the Real Thing
Chemistry professor Julie Pollock authored this piece, originally published in The Conversation.
Holiday Nutrition
Julie Pollock, chemistry professor and biochemist, studies and teaches her students how our bodies process food.
Contact Sunni Brown at sbrown5@richmond.edu to connect with Pollock.
