Welcome: Alessandra

Our gastronomy vibe just reached a whole new level. We are thrilled to welcome Alessandra Massa, a trained chef and current PhD student in gastronomic sciences at the Basque Culinary Center. Alessandra will be with us for three months working on prototype development for waste upcycling. Somebody get a fire extinguisher: this summer is about to be FIRE!

More below:

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.