Bio

Postdoctoral Fellow (Stanford Bio-X Fellowship), Head of FUNGAL FOOD LAB.

Alessandra earned her PhD in Gastronomy Sciences from the Basque Culinary Centre (Mondragon University), where her research explores filamentous fungi as an innovative platform for food development — with applications spanning the food industry and restaurant contexts. She has worked with food-tech startups such as Esencia Foods and NoMy Japan to develop mycelium-based products and alternative proteins, and has collaborated with Michelin-starred restaurants including Azurmendi, Culler de Pau, and Mugaritz.As a Postdoctoral Researcher at Hill-Maini Lab, Alessandra works at the crossroads of bioengineering and gastronomy, using Neurospora intermedia as a tool to transform food waste into, nutritious and delicious foods. Her work sits at the intersection of science, industry, and gastronomy — driven by a deep passion for finding solutions to real-world food challenges. Just as fungi spread through their mycelium, Alessandra is on a mission to spread gastronomy across disciplines around the campus!

Stanford Advisors

Contact

  • Academic
    massaa@stanford.edu
    University - Scholar Department: Bioengineering Position: Postdoctoral Scholar

Additional Info

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All Publications

  • 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

  • <i>Rhizopus</i><i> oligosporus</i> biomass as a food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE Massa, A., Placeres, M., Axpe, E., Rothschild, L. J., Carrero-Carralero, C. 2026; 43

    View details for DOI 10.1016/j.ijgfs.2026.101410

    View details for Web of Science ID 001664068400001

  • Fermentation of<i> Monascus</i><i> purpureus</i> biomass as a new protein-rich food ingredient PROCESS BIOCHEMISTRY Massa, A., Del Llano, R. C., Baiget, M., Axpe, E., Rothschild, L. J., Sanz, M. L., Carrero-Carralero, C. 2025; 158: 118-128

    View details for DOI 10.1016/j.procbio.2025.08.008

    View details for Web of Science ID 001567333100001

  • Sensorial and chemical characterization of a new food ingredient of<i> Rhizopus</i><i> oligosporus</i> biomass produced under solid and submerged state fermentation FUTURE FOODS Massa, A., Placeres, M., Axpe, E., Rothschild, L. J., Sanz, M. L., Ricatti, M. J., Carrero-Carralero, C. 2025; 12

    View details for DOI 10.1016/j.fufo.2025.100730

    View details for Web of Science ID 001547296000001

  • New food ingredient via acid-tolerant<i> Rhizopus</i><i> oligosporus</i> growth APPLIED FOOD RESEARCH Massa, A., Baiget, M., Rothschild, L. J., Axpe, E., Carrero-Carralero, C. 2024; 4 (2)

    View details for DOI 10.1016/j.afres.2024.100583

    View details for Web of Science ID 001361948600001

  • Structure design for gastronomy applications Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being Massa, A., Arboleya, J., Castillo, F., Axpe, E. 2023: 139-155

    View details for DOI 10.1016/B978-0-323-85513-6.00001-3

  • Sustainable, carbonated, non-alcoholic beverages using leftover bread INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE Massa, A., Axpe, E., Atxa, E., Hernandez, I. 2022; 30

    View details for DOI 10.1016/j.ijgfs.2022.100607

    View details for Web of Science ID 000891912600007

https://orcid.org/0000-0002-4896-3194