Selected Publications

—   BOOKS AND EDITED WORKS   ———————————————————————————— 

Brenner, M., Sörensen, P., Weitz, D. (2020). SCIENCE AND COOKING: Physics Meets Food, From Homemade to Haute Cuisine New York, NY: W.W. Norton & Company. [Norton link]

Mouritsen, O.G., Flore, R., Sörensen, P.M. (Eds.) (2019). Gastro-Science-Chef-2018 - Chefs meet scientists. Special Issue of International Journal of Gastronomy and Food Science. [link]

Cover 2017

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

Sörensen, P.M. (Ed.). (2016). Online Chemistry Education and the Effect on the On-Campus Classroom, Washington, DC: American Chemical Society/Oxford University Press. [online] [hard cover, oxford university press] [hard cover, amazon]

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   ——————————

Taylor, B., Allf, B., Hopkins, S., Irwin, R., Jewell, M., Nevo, O., Nichols, L., Rodríguez Valerón, N., Evans, J., Sörensen, P.M., and Dunn, R. (2023). Nature's Chefs. Bioscience

Jurdao Gonzalez, P., Vega C., Morato R., Gonzalez, X., and Sörensen, P.M. (2022). The Ribbon Stage -- Shedding Light onto an Ill-defined Culinary Marker for Whole Egg Foams. Food Biophysics, 1-12. [link]

Espeso, J., Isaza, I., Lee, J. Y., Sörensen, P.M., Jurado, P., Avena-Bustillos, R., Olaizola, M., and Arboleya, J. C. (2021). Olive Leaf Waste Management. Front. Sustain. Food Syst. 5:660582. [link]

Jurdao Gonzalez, P. and Sörensen, P.M. (2020). Characterization of Saponin Foam from Saponaria officinalis for Food Applications. Food Hydrocolloids 101:105541. [link]

Mouritsen, O.G., Sörensen, P.M., Flore, R. (2019). Chefs meet scientists: Gastro-Science-Chef 2018. International Journal of Gastronomy and Food Science 17:100162. (editorial) [link]

Barjamovic, G., Jurado Gonzalez, P., Graham, C., Lassen, A., Nasrallah, N., and Sörensen, P. M. (2019).The Ancient Mesopotamian Tablets as Cookbook. Lapham's Quarterly, 12(2). [link]

Barjamovic, G., Jurado Gonzalez, P., Graham, C., Lassen, A. W., Nasrallah, N., and Sörensen, P. M. (2019) Food in Ancient Mesopotamia. Cooking the Yale Babylonian Culinary Recipes, in A. Lassen, E. Frahm and K. Wagensonner (Eds.) Ancient Mesopotamia Speaks. Highlights from the Yale Babylonian Collection. New Haven, CT: Yale Peabody Museum of Natural History, 108-125. [link]

Sörensen, P.M., Mouritsen, O.G. (2019). Science Education and Public Understanding of Science via Food, Cooking, and Flavour. International Journal of Gastronomy and Food Science 15:36-47. [link]

Sörensen, P.M. and Canelas, D.A. (2017). Online Courses and Online Tools for Chemical Education. In P.M. Sörensen and D.A. Canelas (Eds.) Online Approaches to Chemical Education, Washington, DC: American Chemical Society/Oxford University Press, 1261:1-6. [link]

Sörensen, P.M., Brenner, M.P. (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, 1217:89-107. [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, 1217:1-5. [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]

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

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

Espeso, J., Jurdao Gonzalez, P., Ortiz-Bustos, J., Pérez, Y., del Hierro, I., Arboleya, J. C., and Sörensen, P.M. (2022) Food as a vehicle for teaching chemistry: pedagogical aspects, International Congress of Science and Technology Teachers, Universidad Complutense de Madrid, April 2022. (Abstract)

Jurdao Gonzalez, P. and Sörensen, P.M. (2019) Interfacial properties and foaming behavior of saponin extract from Saponaria officinalis for dispersed food systems, World Congress on Food Science and Technology, Rome, Italy. (Abstract)

Sörensen, P.M. (2018) Teaching flavor chemistry and fostering curiosity with food fermentations, 256th American Chemical Society National Meeting, Boston, MA. (Abstract)

Maini Rekdal, V., Hollar, K.A., and Sörensen, P.M. (2018) SteamEd: Training educators in science and cooking, 256th American Chemical Society National Meeting, Boston, MA. (Abstract)

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)