Vayu Hill-Maini Joins Stanford Bioengineering Faculty
Vayu Hill-Maini joins Stanford's Department of Bioengineering as an Assistant Professor as of September 1, 2024. Focusing on harnessing filamentous fungi for food and sustainability applications, Vayu envisions his research expanding beyond food, touching upon broader aspects of sustainability, the green transition, and a more circular economy.
Dr. Hill-Maini’s roots start in Stockholm, growing up in a culturally diverse family. His mother’s family is a part of the Indian diaspora in Kenya, and his father hails from Cuba and Norway - this unique lens paved the way for discovering science and the world through the lens of food. A culinary journey arising from his family kitchen's rich aromas and flavors eventually led to professional kitchens in New York City before going to college. During his time at Harvard, he pursued a PhD studying the human gut microbiome and the relationship between food and the microbes that live inside of us. His work eventually took him to Spain, where he immersed himself in gastronomy, exploring fermented food and dishes using food scraps from cultures around the world, and later to UC Berkeley as a Miller Fellow with Prof. Jay Keasling's lab, where he explored the intersection of gastronomy and bioengineering. Read about Vayu’s findings from his recent work on converting waste into food using fungi here.
With his arrival at Stanford, Vayu is excited to make an impact that comes from training and empowering the next generation of scientists, whether through direct mentorship or by inspiring students to think differently. Reflecting on this new journey, Vayu says, “I look forward to this next chapter of my life and career, learning with and from awesome colleagues and students to think outside the box.”
As Stanford Bioengineering continues prioritizing sustainability, Vayu will undoubtedly play a crucial role in leading the department toward a more sustainable future. Vayu sites Stanford, and in particular, the Department of Bioengineering, as a place where he has found acceptance and support for his multi-faceted research interests, drawing parallels between the roles of academics, chefs, and artists—”[they each] have their own ways of pushing boundaries, provoking thought, and inspiring others to see the world in new ways.” Vayu is excited about the prospect of joining an existing culture he admires and creating a new culture and group from the ground up. The enthusiasm of young people passionate about planetary health and eager to make a difference fuels his optimism for the future. To learn more about the Hill-Maini Lab, visit www.hillmainilab.com.
Looking to his future here at Stanford, Vayu’s goal is to empower and inspire others by providing opportunities for students and researchers to explore the intersection of food, sustainability, and bioengineering. His journey from the kitchen to the lab is a powerful reminder that the most impactful science often emerges from unexpected places—and that staying true to one's passions can lead to remarkable discoveries.
