Stanford University
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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.
