Pia Sörensen

Pia Sörensen is Senior Preceptor in Chemical Engineering and Applied Materials at the School of Engineering and Applied Sciences at Harvard University. She directs Harvard’s Science and Cooking program, which includes teaching, managing outreach efforts, and leading research programs that explore the intersection of science and food. She teaches the popular general education course Science and Cooking: From Haute Cuisine to Soft Matter Science, and led its development to an online course, Science&CookingX, with subscribers from around the world. She is author and editor of several books, including an interactive online textbook, and two volumes on online chemistry education (American Chemical Society/Oxford University Press). She earned a bachelor’s degree in molecular biophysics and biochemistry from Yale University, and a PhD in chemical biology from Harvard University.