She works across the Space Exploration Initiative at the MIT Media Lab and the R&D division of the restaurant Alchemist to develop food technologies and culinary applications for space exploration.
Maggie’s work aims to build knowledge about the ecosystem of the space kitchen and expand opportunities for interplanetary food production. Her research and flight experiments include zero gravity cooking, fermentation in extreme environments, and mapping the sensory attributes and human perception of food in space.
She holds a Master of Industrial Design from the Rhode Island School of Design, where she conducted research on self-contained food for expeditions, space exploration, and other field conditions where organized food facilities are not available, and how it has shaped emerging food technologies, preservation practices, and food cultures in North America. She is currently pursuing a doctoral degree in Gastronomic Sciences through the Basque Culinary Center.