Pia Sörensen

Pia Sörensen is Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University, and the HarvardX Fellow for Science & CookingX. She earned her PhD in Chemical Biology at Harvard University, studying small molecule inhibitors of cell division.
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Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) (edX) EdX
HarvardX,Harvard University

Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) (edX)

Food & Nutrition Sci: Chemistry

Explore the fascinating intersection of food science and culinary arts with 'Science & Cooking: From Haute Cuisine to Soft Matter Science.' Top chefs and Harvard researchers team up to reveal how cooking techniques and recipes can teach us about basic principles in chemistry, physics, and engineering. Learn about the molecular makeup of food and how chemical reactions influence texture and flavor.

Self Paced
Self-Paced
Science Physics Food
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Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) (edX) EdX
HarvardX,Harvard University

Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) (edX)

Sci: Biology & Life Sciences Food & Nutrition

Dive into the fascinating world where culinary arts meet scientific principles! This online course brings together top chefs and Harvard researchers to explore how traditional and modernist cooking techniques can reveal fundamental concepts in chemistry, physics, and engineering. Learn about elasticity, viscosity, mayonnaise-making, baking, and more!

Self Paced
Self-Paced
Science Enzymes Elasticity
Details
Food Fermentation: The Science of Cooking with Microbes (edX) EdX
HarvardX,Harvard University

Food Fermentation: The Science of Cooking with Microbes (edX)

Sci: Biology & Life Sciences Food & Nutrition

Dive into 'Food Fermentation: The Science of Cooking with Microbes' to uncover the secrets of how tiny microbes can dramatically change your food's flavor profile. This course explores the history and science of fermentation, a process that has been used for thousands of years to preserve foods and create new flavors.

Self Paced
Self-Paced
Food Chemistry Microbiology
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