Online Course Development and the Effect on the On-Campus Classroom

Pia M. Sörensen is Preceptor at Harvard University's Paulson School of Engineering and Applied Sciences. She co-teaches the General Education course Science and Cooking: From Haute Cuisine to Soft Matter Science and led its recent development to an online course on Edx. Sörensen's research interests range from science and engineering education--with an emphasis on online
education and creative ways of teaching science and engineering in a liberal arts setting--to chemical biology, the science of food, and the chemical and microbial processes of fermentation. Sörensen received a B.S. in Molecular Biophysics and Biochemistry from Yale University and a PhD in Chemical Biology from Harvard University.