Bio

Vayu fell in love with cooking at a young age in his multicultural home in Stockholm, Sweden. He first moved to the U.S to work in restaurants, but the flavors, textures, and sensations of the kitchen eventually led him to scientific research. He received his B.A in Chemistry and Biology at Carleton College in 2015. He completed his PhD in Biochemistry from Harvard University in 2020, where he worked in the lab of Emily Balskus to characterize strains and enzymes from human gut microbiota responsible for the metabolism of drugs and dietary compounds. As a Miller Fellow at UC Berkeley, Vayu discovered and engineered filamentous fungi for sustainable foods in the lab of Jay Keasling. In addition, Vayu has trained at diverse gastronomic institutions, including Basque Culinary Center, Fundación Alicia, The Cultured Pickled Shop, and Michelin-star restaurants Alchemist, Blue Hill at Stone Barns. He is excited about building synthetic biology tools for fungi to unlock new discoveries within mycology, address sustainability challenges, and enable gastronomic creativity. His favorite fungi are Neurospora intermedia and chantarelles (both orange!).

Academic Appointments

Contact

  • Academic
    vayuhm@stanford.edu
    University - Faculty Department: Bioengineering Position: Assistant Professor

Additional Info

  • Mail Code: 5444

Links

2025-26 Courses

Stanford Advisees

All Publications

  • Toward synthetic biology in mushroom-forming Agaricomycete fungi: from tools to applications. Microbiology and molecular biology reviews : MMBR Allen, P. M., Sinar, D., Schwartz, S., Hill-Maini, V. 2026: e0017825

    Abstract

    SUMMARYMushroom-forming Agaricomycete fungi underpin global nutrient cycling and carbon sequestration, and support large and growing markets across food, medicinal supplements, and biomaterials. Yet most commercial and research uses still rely on wild-type strains, highlighting the opportunity for genetic engineering to expand possibilities for both fundamental research and biotechnological applications. In this review, we highlight progress toward synthetic biology in Agaricomycetes, and outline the main barriers that limit predictable genetic engineering. We emphasize engineering constraints unique to mushroom biology, including complex sexual cycles, heterokaryosis, and strain instability during transformation and outgrowth. We then transition to gene expression bottlenecks: the scarcity of characterized promoters and terminators, the challenges for gene integration posed by the condensed nature of Agaricomycete genomes, and the effects of introns and specific sequence motifs. Finally, drawing inspiration from progress in related fungi and other eukaryotes, we highlight the priorities for the field: systematic cross-species evaluation of genetic parts, development of more sophisticated gene-editing strategies, higher-throughput screening methods, and the establishment of a unifying model system. These advances would enable new possibilities in the study and use of Agaricomycetes, establishing these elusive organisms as programmable platforms for sustainable biomanufacturing, designer biomaterials, climate solutions, and mechanistic studies of fungal biology.

    View details for DOI 10.1128/mmbr.00178-25

    View details for PubMedID 42233661

  • Harnessing fungal fermentation for waste-to-food conversion. Trends in biotechnology Black, B., Massa, A., Lurie, F. P., Preidl, A. K., Hill-Maini, V. 2026

    Abstract

    One-third of food produced globally is lost or wasted, resulting in significant greenhouse gas emissions and economic losses. New strategies are needed to minimize food and agricultural loss or waste (FALW) and mitigate these negative planetary impacts. Filamentous fungi-a diverse group of microorganisms including molds and mushrooms-offer a unique solution to the FALW problem. These organisms are nature's recyclers, capable of breaking down complex organic biomass, including food matter. Additionally, many fungi are edible and have long been used in food fermentation, suggesting they could be used to convert waste into food. In this review, we discuss emerging strategies across genetics, bioprocessing, and gastronomy that enable the production of sustainable foods from readily available FALW.

    View details for DOI 10.1016/j.tibtech.2026.02.018

    View details for PubMedID 41904098