Ana Nava holds a Ph.D. in Food Science and Technology from Texas A&M University. She earned her Bachelor’s and Master’s degrees in Biotechnology from Tecnológico de Monterrey in Monterrey, Mexico. Her doctoral research focused on investigating the effects of dark sweet cherry anthocyanins on triple-negative breast cancer drug resistance and metastasis, with an emphasis on elucidating the molecular mechanisms of these compounds in both in vitro and in vivo models. Her scientific expertise centers on molecular biology and its applications in understanding food-derived bioactive compounds.
During her time at Texas A&M, she also contributed to graduate professional development through the Center for Teaching Excellence, where she led the Teaching Assistant Institute. She is a Fellow of both the Teaching as Research Program and the Academy for Future Faculty through the Center for the Integration of Research, Teaching and Learning. In addition to her research, Ana has served as a Teaching Assistant and Instructor for the First-Year Experience course at Texas A&M, supporting undergraduate student success and engagement.
Ana aims to pursue a research career focused on the effects of foods on human health, paired with a strong commitment to mentoring and shaping future scientists and educators.