November 25, 2024
Meat has a distinct taste, texture and aroma − a biochemist explains how plant-based alternatives mimic the real thing
Chemistry professor Julie Pollock authored this piece.
Holiday Nutrition
Julie Pollock, chemistry professor and biochemist, studies and teaches her students how our bodies process food.
Contact Sunni Brown (sbrown5@richmond.edu), director of media and public relations, to connect with Pollock.
