Dr. Pia Sörensen leads Harvard’s Science and Cooking Program, which includes research, teaching, and outreach at the intersection of science and food.
The program impacts over five million learners from around the world. She developed the online classes Science&CookingX and Food FermentationsX which have close to a million subscribers world wide.
She is author and editor of several books, including the best-seller “Science and Cooking: Physics meets Food, from Homemade to Haute Cuisine” (Norton, 2020).
She leads a research group studying science education, fermentation technology, and the science of food.
She received a BS in Molecular Biophysics and Biochemistry from Yale University, and a PhD in Chemical Biology from Harvard University.
