Stanford University
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Alessandra Massa, PhD
Postdoctoral Scholar, Bioengineering
BioPostdoctoral 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!
