Senior Lecturer in Chemical Engineering and Applied Materials at Harvard University’s School of Engineering and Applied Sciences Sörensen directs Harvard’s Science and Cooking program, providing teaching, outreach management, and direction for major research programs exploring the intersection of science and food. She teaches the well-known general education course Science and Cooking: From Haute Cuisine to Soft Matter Science, and has also led the development of its online version, Science & CookingX, which has subscribers worldwide. She has authored and edited several books, including an interactive online textbook, and two volumes on online chemical education (American Chemical Society / Oxford University Press). She holds a B.S. in molecular biophysics and biochemistry from Yale University and a Ph.D. in chemical biology from Harvard University.