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Engineering Sciences 24 Flavor Molecules of Food Fermentations: Exploration and Inquiry Harvard College Every spring semester since 2015 Microorganisms produce a diverse array of specialized small molecules as part of their metabolic processes. In this...

I co-teach and manage the General Education course Science and Cooking: From Haute Cuisine to Soft Matter Science (SPU 27), which explores how everyday cooking and haute cuisine can illuminate basic principles in chemistry and physics. The course includes...

Mailing address: 29 Oxford Street Cambridge, MA 02138 Office: Pierce Hall 206A

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)...

ADDRESS Harvard University Pierce Hall 206A 29 Oxford Street Cambridge, MA 02138 USA PHONE (617) 496 7802 EMAIL sorensen@seas.harvard.edu

— SYMPOSIA AND WORKSHOPS ————————————————— Co-organizer. Online chemistry education, Symposium at 251st American Chemical Society National Meeting, San Diego, CA, March 2016. [ session 1, session 2] [ pdf] Facilitator. Idea Exchange: Designing an...

Talks The science of chocolate: from fermentation to non-equilibrium physics, Pontificia Universidad Católica del Peru, Lima, Peru, June 2025. (invited) The science of fermentation, MIL Restaurante, Maras, Peru, June 2025. (invited) The science of...