Dr. Karen Schaich is a highly accomplished researcher and educator with over 40 years of experience in the field of lipid oxidation chemistry. She received her Bachelor of Science degree with Honors from Purdue University in 1969. She went on to earn her Doctor of Science degree in Food Science from the prestigious Massachusetts Institute of Technology in 1974. After completing her education, Dr. Schaich began her career as a Research Associate at Brookhaven National Laboratory in the Medical Department studying free radical reactions of oxidizing lipids, then rose to the position of Scientist. After joining the Food Science faculty at Rutgers University as an Assistant Professor of Lipid Chemistry in Oct 1988, she continued to serve at Brookaven Lab as a Guest Scientist until 1995. At Rutgers University, in addition to her activities in Food Science Dr. Schaich became a Member of the Graduate Faculty in the Toxicology Program at UMDNJ and served as a Faculty Fellow at Douglass College. She was awarded tenure and promoted to Associate Professor in 1994. Throughout her career, Dr. Schaich has conducted groundbreaking research in the chemistry and analysis of lipid oxidation, co-oxidation of proteins, and antioxidant reactions, publishing numerous highly cited articles in prestigious academic journals and receiving grants and awards for her research, including the Chang Award for Lipid Research from the Institute of Food Technology. She has served in leadership roles across the scientific community, including chairing professional committees for organizations such as the American Oil Chemists’ Society and the Institute of Food Technologists. An esteemed educator with awards from local to national levels, Dr. Schaich has been extensively involved in teaching and mentoring students from high school level to post-doctoral fellows. Her courses in food science, food chemistry, and lipid chemistry at both the undergraduate and graduate levels are renowned for their depth in content and training in applications and problem-solving. In addition to her academic work, Dr. Schaich has applied her expertise in consulting roles for companies, including within the pet food industry, advising on lipid oxidation and product stability.

Dr. Karen M. Schaich

Associate Professor of Lipid Chemistry (with tenure) at Rutgers University

New Brunswick, New Jersey, United States of America

Research Expertise

protein co-oxidation

lipid oxidation

oxidation analyses

antioxidant activity and mechanisms

About

Education

Purdue University

B.S. with Honors / 1969

Massachusetts Institute of Technology

Sc.D. / 1974

Experience

Rutgers University

Associate Professor of Lipid Chemistry (with tenure) / April, 1994 — Present

Teaching, research, and leadership in lipid chemistry within the Department of Food Science, Cook College (School of Environmental and Biological Sciences). Focused on free radicals, lipid oxidation, co-oxidations especially proteins, and antioxidants.

Assistant Professor / October, 1988 — April, 1994

Teaching and research in Food Science within the Department of Food Science, Cook College (School of Environmental and Biological Sciences).

Douglass College, Rutgers University

Faculty Fellow / October, 1995 — December, 2007

Engaged in faculty fellow activities at Douglass College, including curriculum committee and representative to University Senate

UMDNJ and Rutgers University

Member, Graduate Faculty Toxicology Program / May, 1990 — December, 2004

Contributed to the Graduate Faculty Toxicology Program at UMDNJ and Rutgers University.

Brookhaven National Laboratory, Medical Department

Scientist / January, 1982 — December, 1986

Electron spin resonance (ESR) and biochemical studies of free radicals and free radical reactions in biological systems; studies on biochemical mechanisms of cytotoxicity of oxidizing pollutants; studies on roles of metals in generating oxygen radical species and of lipid oxidation in mechanisms of cytotoxicity.

Associate Scientist / January, 1979 — December, 1982

Assistant Scientist / January, 1976 — December, 1979

Research Associate / January, 1974 — December, 1976

Studies on involvement of membrane lipid oxidation in extrapulmonary ozone toxicity mechanisms in rats; model system studies of free radical interactions of oxidizing lipids and biologically important molecules; electron spin resonance studies of free radical signals in blood and other tissues.

Brookhaven National Laboratory, Medical Department

Guest Scientist / October, 1986 — September, 1979

Conducted research on free radicals, lipid oxidation, and related biochemical mechanisms in biological systems.

Massachusetts Institute of Technology

Research Assistant / January, 1973 — December, 1974

Conducted research in Food Chemistry, contributing to Sc.D. dissertation work.

Methodist Camps and Conferences Camp Aldersgate

Food Service Manager and Dietician / January, 1970 — August, 1970

Managed food service operations at Camp Aldersgate.

Purdue University, Psychology Department

Technician

Performed perception studies and analyzed data.

Indiana University, Psychology Department (Office of Naval Research)

Office of Naval Research

Technician

Performed studies on galvanic skin responses to stimuli and analyzed data.

Links & Social Media

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