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Karen M. Schaich, ScD

Assoc. Professor
Rutgers University
New Brunswick, New Jersey, United States

Karen Schaich is a professor in the Department of Food Science at Rutgers University. Her research is focused on lipid oxidation, protein oxidation and antioxidants in foods. She has published more than 90 papers and book chapters. Her work on alternate pathways of lipid oxidation has been recognized with the Institute of Food Technologist’s Stephen S. Chang Award. Dr. Schaich is also recognized as an educator who inspires her many undergraduate and graduate students. Her classes are noted for encouraging students to think and learn rather than memorize and she has earned local, regional, and national awards for teaching. She has been a member of the AOCS community since 1980 and is a past chair of the Northeast AOCS Section. She has served as associate editor for the AOCS Lipid Library Committee and is currently program and vice chair for the Lipid Oxidation and Quality Division. She has organized symposia at AOCS annual meetings dating back to 1987 – frequently presenting and presiding in sessions with standing room only.

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