School of Engineering
Showing 1-20 of 31 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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Laurin Maechtig
Graduate Visiting Researcher Student, Mechanical Engineering
BioLaurin Mächtig is a Visiting Student Researcher (VSR) at the Center for Turbulence Research (CTR).
At Stanford, he is investigating Aircraft Icing with high-fidelity simulations under supervision of postdoctoral fellow Federico Zabaleta and Professor Parviz Moin.
He holds a Bachelor of Science in Aerospace Engineering from the University of Stuttgart, where he is currently enrolled as a Master's student in aerospace engineering in his final year. -
Alam Mahmud
Postdoctoral Scholar, Chemical Engineering
BioA curious individual, seeking truth and exploring wonders, as ever
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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.
