I am a fourth-year PhD candidate in Speech and Hearing Bioscience and Technology at Harvard University. 

My thesis research is in biomedical device development. Specifically, I am collaborating with other scientists to build an endomicroscope that can visualize cells inside the cochlea - the small, snail-shaped organ that shelters the primary sensory receptors for hearing - in living humans. I hope that our device will improve diagnostics for deafness, the most common sensory deficit in the world.

I am currently co-managing the Nasopharyngeal Swabs Working Group at the MGB Center for COVID Innovation. Our goal is to address the ongoing COVID-19 testing supplies shortage by clinically validating alternative swab designs for fast manufacturing and distribution.

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I am always conducting experiments, whether in my research lab, or in my kitchen. In the latter context, I am particularly inspired by the science and art of pastry- and dessert-making. I have worked as a professional pastry cook at restaurants and bakeries in the United States and in France, and have attended courses in French pastry technique at Le Cordon Bleu, Paris. I regularly cater desserts for weddings, birthdays, and other special events. 


I custom-develop all of my dessert recipes so that every treat I make is unique and personalized.


I am grateful for the mentorship I have received over the course of my time as a scientist...

Konstantina Stankovic, MD, PhD – Massachusetts Eye and Ear

Guillermo Tearney, MD, PhD – Massachusetts General Hospital

Ervin Hafter, PhD– University of California, Berkeley

Psyche Loui, PhD – Wesleyan University

...and as a pâtissière!

Ryan Boya and Benjamin Lacy, ArtScience Culture Lab and Café

Stéphane Traon, Pâtisserie Traon

Jackie Bowers, Petsi Pies

Rob Tschudin, Tschudin Chocolates and Confections

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