Downloaded by UNIV OF FLORIDA on January 16, 2018 | http://pubs.acs.org Publication Date (Web): August 16, 2016 | doi: 10.1021/bk-2016-1217.ot001
Editor’s Biography
Pia M. Sörensen 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 Ph.D. in Chemical Biology from Harvard University.
© 2016 American Chemical Society Sörensen; Online Course Development and the Effect on the On-Campus Classroom ACS Symposium Series; American Chemical Society: Washington, DC, 2016.
