Selected Publications

—   BOOKS   ————————————————————————————

Sörensen, P.M. and Canelas, D. (Eds.). (forthcoming 2017). Online Approaches to Chemical Education, Washington, DC: American Chemical Society/Oxford University Press.

Sörensen, P.M. (Ed.). (2016). Online Chemistry Education and the Effect on the On-Campus Classroom, Washington, DC: American Chemical Society/Oxford University Press. [link]
Brenner, M.P., Sörensen, P.M., Weitz, D.A. (2015). Science and Cooking: A Companion to the Harvard Course. Interactive e-textbook, self-published. Available on iBook Store and Amazon

 

 

 

—   JOURNAL ARTICLES AND BOOK CHAPTERS   ——————————

Sörensen, P.M. (2016). A dialogue between online and on-campus versions of the same course: Lessons from Harvard’s Science & Cooking course. In P.M. Sörensen (Ed.) Online chemistry education and the effect on the on campus classroom, Washington, DC: American Chemical Society/Oxford University Press. [link]

Sörensen, P.M. (2016). New questions for chemistry education research. In P.M. Sörensen (Ed.) Online chemistry education and the effect on the on campus classroom, Washington, DC: American Chemical Society/Oxford University Press. [link] [pdf]

Brenner, M.P., Sörensen, P.M. (2015). Biophysics of molecular gastronomy. Cell 161(1): 5-8. (leading edge commentary, featured article) [link] [pdf]

Rowat, A.C., Sinha, N.N., Sörensen, P.M., Campas, O., Castells, P., Rosenberg, D., Brenner, M.P., Weitz, D.A. (2014). The kitchen as a physics classroom. Physics Education 49: 512-22. (front cover article) [link] [pdf]

Sörensen, P.M., Iacob, R.E., Engen, J.R., Brieher, W.M., and Eggert, U.S. (2012). The natural product cucurbitacin inhibits depolymerization of actin filaments, ACS Chemical Biology 21;7(9): 1502-8. [link] [pdf]

—   CONFERENCE PROCEEDINGS   —————————————————

Sörensen, P.M. (2016) Teaching science in unconventional ways: Analysis of student learning in Harvard’s online Science and Cooking Course, 251st American Chemical Society National Meeting, San Diego, CA. (Abstract)

Sörensen, P.M. (2015) Online on-campus dialogue: Lessons from Harvard’s Science and Cooking Course, 249th American Chemical Society National Meeting, Denver, CO. (Abstract)

Sörensen, P.M. (2014) From classroom to MOOC and back: Three ways the residential version of Science & Cooking benefitted from the construction of a MOOC, 248th American Chemical Society National Meeting, San Francisco, CA. (Abstract)

Sörensen, P.M. (2014) Chemistry in the kitchen: How the online version of Science and Cooking made 90,000 chemists, 23rd IUPAC International Conference on Chemistry Education, Toronto, Canada. (Abstract)

Sörensen, P.M. (2014) Chemistry in the kitchen: How the online version of Science and Cooking made 90,000 chemists, Asian Conference on Technology in the Classroom, Osaka, Japan. (Abstract)

Sörensen, P.M., Iacob, R.E., Engen, J.R., and Eggert, U.S. (2009). Understanding the mechanism of cucurbitacin: A cytokinesis inhibitor and actin aggregator. Konstanz Research School Chemical Biology, Konstanz, Germany. (Abstract)

Sörensen, P.M., Brieher, W.M., Kueh, H.Y., Maloney, K.N., Fujita, M., Clardy, J., and Eggert, U.S. (2007). Understanding the mechanism of cucurbitacin: A cytokinesis inhibitor and actin aggregator. Conference Program for Drug Action and Chemical Biology in the Post-Genomic Era, Austrian Academy of Sciences, Vienna, Austria. (Abstract)

—   DISSERTATION   ————————————————————————

Sörensen, P.M. (2011). Understanding the mechanism of cucurbitacin: A unique inhibitor of actin depolymerization. Harvard University, Cambridge, MA.