Dr. Alyssa Schuck graduated from Stern College for Women with a BA in biology. She received her MS and PhD in microbiology from New York University.
Her teaching interests are microbiology and genetics and her research interest is in vitro toxicology of nutraceuticals.
Dr. Schuck is coauthor of numerous journal articles, including "Theaflavin-3,3’-digallate, a Component of Black Tea: An Inducer of Oxidative Stress and Apoptosis,""Theaflavin-3-gallate and Theaflavin-3’-gallate, Polyphenols in Black Tea with Prooxidant Properties," and "Choice of DMEM, Formulated with or without Pyruvate, Plays an Important Role in Assessing the In Vitro Cytotoxicity of Oxidants and Prooxidant Nutraceuticals."
Beren campus - Stanton Hall (245 Lexington)