Bio

Alessandra Massa (she/her/hers)

Visiting PhD Student, Basque Culinary Center

Alessandra is a PhD student in Gastronomic Sciences at the Basque Culinary Center (Mondragon University). Her doctoral work focuses on exploring filamentous fungi as sustainable food sources to enhance gastronomic biodiversity. She aims to bridge science and gastronomy by integrating analytical chemistry, microbial biotechnology, sensory analysis, and food product development to find sustainable solutions to the way we eat. She has worked as a teacher of food development and technology at the Basque Culinary Center and as a food scientist at Esencia Foods, a startup focused on developing mycelium-based seafood alternatives. Alessandra has also collaborated on science-driven gastronomy projects in Michelin-starred restaurants such as Azurmendi, Mugaritz, and Culler de Pau, where fermentation is used as a tool to create new products and reduce food waste. Her favorite fungi are Rhizopus oligosporus and Neurospora intermedia, known for their ability to develop rich aromas and textures in novel food products.

Stanford Advisors

Contact

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

Additional Info

  • Mail Code: 4245

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