Pia Sörensen is teaching faculty at the Paulson School of Engineering and Applied Sciences at Harvard University. She directs Harvard’s Science and Cooking program, which includes teaching, research, and outreach programs at the intersection of science and food.
“Food Fermentations” was inspired by her popular Harvard course with the same name, which has been offered since 2015.
She is author and editor of several books, including the national best-seller “Science and Cooking: Physics meets Food, from Homemade to Haute Cuisine” (Norton, 2020), an interactive textbook, and two volumes on online chemistry education(ACS/Oxford University Press).
Her research interests range from science education to the science of food. In addition to this course, she is instructor and co-developer of the HarvardX Science and Cooking courses.