We strive to make science engaging and relevant by helping students connect scientific concepts to their everyday experiences. We have developed several university-level science courses that explore how food and cooking can illuminate basic principles in chemistry, physics, and biology, and have rigorously researched their implementation and outcomes. The courses enroll several hundred students yearly, have been adapted nationally and internationally, and have been featured in the New York Times, PNAS Front Matter, El Pais, etc. 

We are also exploring how food can serve as an accessible and compelling entry point for science education beyond the university. Our programs include large online courses, a public lecture series, and workshops for secondary science educators. Our activities are supported by publications, edited volumes, and academic conferences.

Related publications and news (selected):

Sörensen, P.M. (2023). Food fermentations and flavor: a curiosity and creativity driven approach for interdisciplinary and research-oriented science education. J. Chem. Ed. 100 (8), 2935-2946. https://doi.org/10.1021/acs.jchemed.2c01153

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. https://doi.org/10.1016/j.ijgfs.2018.11.006

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. https://doi.org/10.1021/bk-2017-1261.ch001

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. https://doi.org/10.1021/bk-2016-1217.ch008