School of Engineering
Showing 11-20 of 45 Results
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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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Alison Marsden
Douglass M. and Nola Leishman Professor of Cardiovascular Diseases, Professor of Pediatrics (Cardiology) and of Bioengineering and, by courtesy, of Mechanical Engineering
Current Research and Scholarly InterestsThe Cardiovascular Biomechanics Computation Lab at Stanford develops novel computational methods for the study of cardiovascular disease progression, surgical methods, and medical devices. We have a particular interest in pediatric cardiology, and use virtual surgery to design novel surgical concepts for children born with heart defects.
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Megan Martin
Ph.D. Student in Bioengineering, admitted Autumn 2024
Current Research and Scholarly InterestsCharacterization of brain waste clearance with motion-encoding MRI
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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.
