Meet Cassandra Maya, Ph.D., a Grand Challenges Initiative Postdoctoral Fellow at the Schmid College of Science and Technology!

Dr. Maya holds a Ph.D. in nutrition from the University of Copenhagen. She is a food and nutrition scientist specializing in the nutrition, quality, and consumer acceptance of alternative proteins, with a particular interest in edible insects. Her doctoral research focused on replacing meat protein with insect- and plant-based foods through a randomized control trial in family settings. The goal of her research is to identify the factors that affect the successful integration of alternative proteins into a healthy and sustainable human diet.

Q & A with Dr. Cassandra Maya

What is your current area of research – and why are you passionate about it?

My current area of research focuses on insects for human food. Under the guidance of Dr. Phan, I want to use the analysis of facial expressions and emotions to assess and improve consumer acceptance and product development. Edible insects have significant potential as an alternative protein source to help alleviate the strain on our food system. It’s a challenging yet fun field to be in!

What is the best advice you’ve received in your science career? 

The best advice I have received is to collaborate with others. This includes making connections, preserving relationships, and combining ideas and specializations. Taking on big issues (like the need for more sustainable proteins) requires big ideas that are much more feasible when researchers work together.

What are you most looking forward to about GCI? 

I am excited to work with all the students and help them bring their project ideas to life.

What would you be doing if you weren’t a scientist? 

I would work at a cat rescue!

How do you like your coffee?

Iced with some oat milk.