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.

Media Coverage

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.

November 25, 2024

Meat has a distinct taste, texture and aroma − how do plant-based alternatives mimic the real thing?

Chemistry professor Julie Pollock authored this piece, originally published in The Conversation.

November 28, 2024

Here’s how meat alternatives mimic the real thing

Chemistry professor Julie Pollock authored this piece, originally published in The Conversation.

May 17, 2024

Recreating Goldfish Crackers | Chemists in the Kitchen

In this YouTube series, chemistry professor Julie Pollock cohosts a show with fellow chemists to teach STEM lessons through cooking.

January 16, 2024

Why Does Salting Roads Make Them Safer?

Chemistry professor Julie Pollock is quoted.

November 19, 2023

How science can help hack tasty side dishes for your next holiday meal

Chemistry professor Julie Pollock, a biochemist, authored this piece, which first appeared in The Conversation and has been republished by more than 40 additional outlets, including WFAE 90.7 (Charlotte’s NPR News Source) and PhillyVoice.

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Holiday Nutrition

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