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Karen M. Schaich, Sc. D.


  • 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)