Funded Researchers
Stacy Springs
- Executive Director
- MIT's Center for Biomedical Innovation
- Food Supply Chain, Analytics and Sensing Initiative at MIT Sloan
Stacy Springs, PhD, is the executive director of MIT’s Center for Biomedical Innovation (CBI). Spring’s research spans innovation in biomanufacturing, risk management, science policy, and food safety. For the latter, she is the executive director of the Food Supply Chain, Analytics and Sensing Initiative at MIT Sloan, which is developing predictive analytical tools and sensor technologies that address the risk of intentional adulteration of FDA-regulated food and drug products emanating from the global supply chain. Springs heads two biopharmaceutical industry consortia: the Biomanufacturing Consortium (BioMAN) and the Consortium on Adventitious Agent Contamination in Biomanufacturing (CAACB). She also is co-investigator on research programs that apply data analytics to biomanufacturing operations, the development of third generation sequencing and other capabilities for adventitious agent detection and innovative processes, and the development of models for gene therapy and viral vaccine manufacturing.
Spring’s background, training, and experience are in organic and biophysical chemistry, biomanufacturing, food safety and regulatory science. She holds a PhD in chemistry from the University of Texas at Austin, gained postdoctoral training in protein and biophysical chemistry and has over 20 years of experience in biotechnology and food safety work.
J-WAFS-funded projects
- Lyophilized single-tube argonaute-based multiplex detection of waterborne viruses
- A bioassay-based approach to food safety in China