This fall, the Department of Molecular Genetics and Microbiology welcomes 10 new PhD students whose wide-ranging backgrounds and research interests reflect the breadth and depth of the field. From gene therapy and virology to microbiome science and molecular biology, these scholars bring curiosity, creativity, and a shared passion for advancing human health. Outside the lab, whether they’re baking, birdwatching, or training in mixed martial arts (MMA), each student adds a unique perspective to the department’s collaborative community.
From Littleton, Colorado, Abby Benkert, MD, earned a BA from Franklin and Marshall College, then went on to receive an MD from Tufts University School of Medicine. She is a current cardiothoracic surgery resident at Duke University Medical Center. During her academic development time at Duke, she joined the Asokan Lab, where she focuses on developing gene therapy and gene editing strategies to treat inherited cardiomyopathies. “This experience reinforced my desire to integrate basic science with patient care,” Benkert said. Her goal: to become a cardiac surgeon-scientist. She was drawn to Duke’s collaborative environment, where cutting-edge science is closely tied to clinical innovation. In her free time, Benkert enjoys traveling, wildlife photography, hiking, and outdoor adventures with her dog.
Steven Beruvides, from Shreveport, Louisiana, attended Texas A&M University where he earned a Bachelor of Science in molecular and cell biology. Drawn to Duke’s blend of academic rigor and community, he was impressed by the department’s culture of excellence and humility. “The simultaneous high level of research done by all of the professors I met along with their friendliness and lack of ego stood out to me,” he said. Beruvides keeps busy during his free time, working out, gardening (especially fruit trees), training in MMA, and cooking food from various cultures. He also hikes, attends mass regularly, and takes care of his turtle, Bowser.
Laura Childs is from Pittsburgh, Pennsylvania and earned a Bachelor of Science in biology from Tufts University. The strong microbiome center at Duke and the opportunity it presents to explore many model systems and lab techniques in her rotations was one thing that attracted her to graduate study at Duke. “Current students also kept in touch with me as I was making a decision about which program I would attend, which made me feel like I was already a part of the community,” Childs said. In her free time, she enjoys running and hiking, painting, and baking.
Yue Deng is from China, where she earned an undergraduate degree in biotechnology and a master’s degree in pathogenic organisms. Her research interests lie in host-pathogen interactions, molecular genetics, and virology. She was drawn to Duke because of its world-class expertise in her research field and the supportive environment. “The exceptional approachability of the faculty in the MGM program was also a key factor,” she said. In her free time, she enjoys dancing and creative journaling.
Piper Heiligenstein is from Trenton, Illinois, and attended Arizona State University, earning a bachelor’s in biological sciences and a biomedical research certificate. She was attracted to graduate study at Duke because of the Duke Microbiome Center. In her spare time, she enjoys reading, volleyball, and cooking.
Ama Kwabia is from Raleigh, North Carolina and received a Bachelor of Science in biology and a Bachelor of Arts in music from the University of North Carolina at Chapel Hill. She chose Duke for the faculty expertise and supportive environment. “The faculty at Duke are world-class experts, and also incredibly passionate, kind, and compassionate individuals dedicated to research excellence and holistic mentorship,” Kwabia said. In her free time, she loves to make art with friends. “Painting, making collages, hiking, and making music are all things I find restorative,” she said.
Maria Victoria Mendoza-Dasilva is from Valencia, Venezuela and earned a Bachelor of Science in cellular molecular biology from the University of Puerto Rico - Rio Piedras. “I chose Duke for its diversity of research, the unique resources of its Microbiome Center, and the supportive environment from students and faculty,” she said. In her free time, she likes to crochet, solve puzzles, explore new restaurants, and go to the movies.
Saulo Henrique Rodrigues is from São Paulo, Brazil, and holds a BSc in biological sciences from Universidade Federal de São Carlos - campus São Carlos. “I am interested in microbiome-based therapies, particularly in how we can prevent resistant infectious diseases by targeting the gut,” he said. He chose Duke for PhD studies because of its strong concentration of faculty working in the microbiome field, as well as the Duke Microbiome Center, which fosters interdisciplinary and innovative translational research. Rodrigues enjoys birdwatching and spending time learning to identify different species. Passionate about phycology, he also likes analyzing water samples to study algae. Anime and Brazilian soap operas are his television favorites.
Savanna Touré is from Washington, D.C. and earned her Bachelor of Science in neuroscience from Lafayette College. She was attracted to Duke because it was one of the few schools to have a program centered on virology in the Molecular Genetics and Microbiology department, and she loved the emphasis on graduate student development. “Duke University School of Medicine's faculty, staff, students, and alumni really demonstrated community to me as I began to navigate my science journey,” she said. In her free time, Toure loves to eat, cook, and bake.
Taryn Vielma hails from Midland, Michigan and received a Bachelor of Science in microbiology from Michigan State University. She was looking for a “highly collaborative graduate program with connections to a prominent health care system,” to build on her prior clinical and research training, and she found that at Duke, she said. Outside of school, she likes to spend time outdoors, attending sporting events, admiring all forms of fine art, and cooking (especially with vegetables from the Durham Farmer’s Market).