Associate Professor
schaich@sebs.rutgers.edu
65 Dudley RD
(848) 932-5454
(732) 932-6776

• Research
• Education
• Appointments
• Professional Affiliation
• Honors
• Editorial Boards
• Teaching
• Publications

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)