Research

Although most of my research is ongoing, here are some minor projects related to my interessts that I have worked on in the past.

Robustness via Sliced Wasserstein Pooling

Sliced Wasserstein Pooling Image

2025, Stanford University, Stanford, USA

Description: Since much of the covariate shift that occurs in brain computer interface data is due to movement of the electrode array, we propose a method for training robust neural networks by aligning the spaces of the covariates observed on a particular day according to their Sliced Wasserstein distance. The method can be calculated efficiently and improves performance on synthetic data.

Bayesian Nonparametric Perspective on Mahalanobis Distance for Out of Distribution Detection

Flavor Graph Image

2025, Stanford University, Stanford, USA

Bayesian nonparametric methods are naturally suited to the problem of out-of-distribution (OOD) detection. However, these techniques have largely been eschewed in favor of simpler methods based on distances between pre-trained or learned embeddings of data points. Here we show a formal relationship between Bayesian nonparametric models and the relative Mahalanobis distance score (RMDS), a commonly used method for OOD detection. Building on this connection, we propose Bayesian nonparametric mixture models with hierarchical priors that generalize the RMDS. We evaluate these models on the OpenOOD detection benchmark and show that Bayesian nonparametric methods can improve upon existing OOD methods, especially in regimes where training classes differ in their covariance structure and where there are relatively few data points per class.

Collaborators: Randolph W. Linderman, Yiran Chen and, Scott W. Linderman

Recipe Recommender with Graph Neural Networks

Flavor Graph Image

2023, Stanford University, Stanford, USA

Graph neural networks (GNNs) have become a popular approach for modeling graph-structured data in recent years. By treating the flavorgraph as a network and using GNNs, we can leverage the rich flavor information to predict new edges between ingredients, indicating potential flavor pairings or substitutions. This project was featured by the CS224W team as a best project in a class of over 500 students.

Collaborators: Will Shabecoff and Kushagra Gupta