School of Engineering
Showing 221-240 of 450 Results
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Viviana Macarelli
Postdoctoral Scholar, Bioengineering
BioViviana earned her PhD in Clinical Biochemistry from the University of Cambridge (UK) in 2024, where she focused on the role of primary cilia in metabolic sensing by the hypothalamus. She then joined the Lundberg lab as a postdoc for a project in collaboration with the Chan Zuckerberg Imaging Institute. She will focus on characterizing primary cilia in the adult brain using human induced pluripotent stem cells (hIPSC).
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Anders Gjølbye Madsen
Graduate Visiting Researcher Student, Computer Science
BioAnders Gjølbye Madsen is a PhD fellow at the Technical University of Denmark. His research focuses on trustworthy machine learning for healthcare, with an emphasis on explainability, interpretability, and reliable evaluation of models in high-stakes settings. He works broadly with modern deep learning methods, including self-supervised learning, and is interested in questions of robustness and alignment. He is the author of PatternLocal, a NeurIPS 2025 paper on reducing false-positive attributions in explanations of non-linear models by refining local explanation approaches. He earned a BSc in Artificial Intelligence and Data from DTU and completed an MSc in Engineering in Applied Mathematics at DTU, including a study exchange in Computational Science and Engineering at ETH Zürich. Anders will spend 2026 as a visiting researcher at Stanford University’s Trustworthy AI Research (STAIR) Lab, working with Professor Sanmi Koyejo.
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Alam Mahmud
Postdoctoral Scholar, Chemical Engineering
BioA curious individual, seeking truth and exploring wonders, as ever
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Mohamadali Malakoutian
Postdoctoral Scholar, Electrical Engineering
BioMohamadali is an experienced Postdoctoral researcher at Stanford University with a demonstrated history of working in high-power high-frequency transistors, all-diamond diodes, and diamond integration for thermal management, III-V wide bandgap semiconductors, integrated microsystems including MEMS/NEMS devices, and microfluidic channels. He is an expert in fab process design-integration, process and device modeling (Athena, Atlas), thin-film deposition techniques (Evaporation, Sputtering, PVD, ALD, and PECVD), dry etching (ICP/RIE etching of Diamond, AlN, SiN, Al2O3, SiO2), wet etching (bulk Si micromachining), and single-crystalline/polycrystalline diamond growth. He is currently working on the growth, fabrication, and characteristics of GaN HEMTs with diamond integrated for thermal management to solve the self-heating problem of mm-wave devices.
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Mariya Mardamshina
Postdoctoral Scholar, Bioengineering
BioMariya Mardamshina, MD, PhD, is a postdoctoral fellow in the Department of Bioengineering, working in Prof. Emma Lundberg's lab. She earned her medical degree from Semey State Medical University and completed her PhD at Tel Aviv University, where her research focused on spatial inter- and intratumoral heterogeneity in breast cancer using mass spectrometry-based proteomics. Currently, her work in the Lundberg lab centers on deciphering cell-to-cell proteomic variability within a spatial framework. Her research involves developing integrated pipelines that combine automated multiplexed staining, high-resolution microscopy, artificial intelligence, and ultra-high sensitivity mass spectrometry to achieve comprehensive proteomic analyses.
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Alessandra Massa
Postdoctoral Scholar, Bioengineering
BioAlessandra 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. -
Jonathan Massey
Postdoctoral Scholar, Mechanical Engineering
BioI completed my PhD at the University of Southampton, where my research focused on the role of surface texture in the hydrodynamics of aquatic locomotion. This project advanced our understanding of the multiscale interactions involved, addressing whether fish scales might actually enhance swimming efficiency.
I have joined Prof. McKeon's group as part of the SAPPHiRE project (Shear stress And Propagating Pressure in High Reynolds Experiments). This multi-facility (Stanford, Princeton, and Melbourne) experimental campaign focuses on measurements of wall-pressure and shear-stress fluctuations in high Reynolds number boundary layers, advancing our understanding of noise and drag in high-Re settings. My involvement is in the modelling and theory for wall-pressure fluctuations and their origins in the velocity field. Previous models are based on extrapolations from low-Re physics, so I will incorporate new techniques to improve upon these in parallel with the experimental campaign. -
Kevin Mayer
Postdoctoral Scholar, Civil and Environmental Engineering
BioMy research aims at developing scalable and accurate solutions to estimate the decarbonization potential of infrastructure, particularly buildings, from remotely sensed data. To do so, I rely on tools ranging from computer vision, to remote sensing, and geographic information systems.
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Conor McClune
Postdoctoral Scholar, Chemical Engineering
BioI develop systematic approaches for studying the plasticity of life at the molecular level, especially the bioactive compounds in plants we consume as food or medicine.
