Dr. Scully has a Master of Forensic Science and a PhD in Developmental Biology. Dr. Scully’s research focuses on the effects of agricultural runoff on developmental changes, succession of the microbiome, and regulation of the transcriptome in the easter oyster, Crassostrea virginica. She has authored many research articles along with the books: Discovering Biology in the Lab: An Introductory Laboratory Manual (2009, 2012); and Why We Eat Food (2016, 2020). At GW, Dr. Scully regularly teaches introductory biology laboratory courses, service courses, undergraduate research courses, and sustainability courses.
Currently, she teaches seven different courses: Introduction to Sustainability; The Biology of Nutrition and Health; The Ecology and Evolution of Organisms; Food, Nutrition, and Service; Understanding Organisms through Service Learning, Culminating Experience in Sustainability, and World on a Plate with Chef José Andrés. Dr. Scully works with over 30 different DMV area community partners on topics ranging from nutrition to invasive species. Her service courses have resulted in over 22,000 service hours. Her service and instructional work has resulted in being awarded the university-wide Faculty Engagement Award in 2016 from the Honey W. Nashman Center for Civic Engagement and Public Service and she also received the 2019 Morton Bender Teaching Award which recognizes undergraduate, graduate and professional teaching at GW.