Karen M. Schaich, Sc. D.
Teaching
- Lipid Chemistry (PHD level)
- Food Science Fundamentals (MS level; water, lipid, and additives section)
- Principles of Food Science (Undergraduate; lipid, water, and pH sections)
- Introduction to Research (Undergraduate Honors Program)
- Introduction to Food Science (extension short course, Lipid Chemistry Section)
- Shelf -life of Foods (extension short course, Food Chemistry Section)
- Deep Frying of Foods: Theory and Practice (extension short course, Chemistry, analysis, oil selection criteria; co-organizer)
- Development of Fat Substitues and Low-fat Foods (extension short course)