|photo credit: Marc Bourcier|
Maya Hey is a multidisciplinary researcher, foodmaker, and educator, combining her backgrounds in nutrition, gastronomy, and movement to investigate ways that engage the everyday eater. New to Montreal, Maya is a doctoral candidate in the Communications Department at Concordia University as a Faculty of Arts & Science Fellow. Prior, she has conducted various research projects related to food: on a post-Fukushima food system, on Japanese ferments with the Nordic Food Lab, and on the antioxidant scavenging power of polyphenols in green tea at the University of Notre Dame. She completed her master’s degree in Food Culture and Communications at the University of Gastronomic Sciences in Pollenzo, Italy.