Graduate Student Profile - Keyshla Narvaez

Keyshla Narvaez successfully defended her M.S. thesis on December 2, 2025. Keyshla is originally from Manatí, Puerto Rico. She obtained bachelor's degree at the University of Puerto Rico Mayaguez.

Keyshla's thesis was entitled, "The Use of Bacteriophage for the Detection of Escherichia coli O157:H7 in Leafy Greens." Her research focused on the application of a bacteriophage-based detection method for foodborne pathogens in leafy greens, with an emphasis on reducing detection time for harmful bacteria.

Keyshla's advisor was Dr. Bruce Applegate. Other members of her gradate committee included Dr. Arun Bhunia and Dr. Kurt Ristroph.

Keyshla said she was drawn to Purdue University for her graduate studies because, "They offer one of the best graduate Food Science programs in the country. The department also had the area of research that I was interested in."

Keyshla had a few experiences that enhanced her experience as a graduate student at Purdue. During the summer of 2024, she interned with Kerry Ingredients as their Summer Research Lead in Beloit, WI. She also received the Knox Fellowship from the Department of Food Science in 2022.

Congratulations, Keyshla! We wish you the best in your future endeavors!