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Vayu Hill-Maini is an Assistant Professor in the Department of Bioengineering at Stanford University. He received his Bachelor of Arts in Chemistry and Biology from Carleton College in 2015 and completed his PhD in Biochemistry at Harvard University in 2020. While at Harvard, Vayu worked in the lab of Emily Balskus, where he characterized strains of enzymes in human gut microbiota responsible for the metabolism of drugs and dietary compounds. Following his PhD, Vayu was a Miller Fellow at UC Berkeley, where he focused on engineering filamentous fungi for sustainable food production in the lab of Jay Keasling. His culinary training includes experience at prestigious institutions such as the Basque Culinary Center and Michelin-starred restaurants, which influences his scientific research. Vayu's work aims to build synthetic biology tools related to fungi to address sustainability challenges and promote gastronomic creativity. He has also trained at various culinary institutions and is passionate about exploring innovative uses for fungi in food production.
The Computer Science department emphasizes research potential. GRE General is currently optional but recommended for some tracks.