Ana Ortalli


Food and Health Scientist & Writer

Let's face it, I will always be a scientist, that is how I see the world. But ever since I can remember, I write about it with the words of a storyteller.
During my Ph.D. years, writing articles in Spanish for Química Viva was my way to build bridges between the Sciences and the Public.

After my Ph.D. in Developmental Neuroscience (University of Buenos Aires), I’ve held postdoctoral positions in Neurodegenerative Diseases (University of Córdoba), Taste and Feeding Behavior (the University of Bourgogne and University of the Saarlands) and in Genetics of Metabolic Diseases (University of Lille2).

Little did I know that my role as a writer will become so important over the years, ever since our bridges started to burn fueled by misinformation and pseudoscience.

So I did what any gaucho descendant would do, I became a hired pen. It helps me to stay up to date with the latest scientific breakthroughs, review and cross-check information from different fields, but also develop new skills.

However, it requires for me to not only to speak "Science" but also, to speak "Public". So, after a year on roaming mode for a full cultural immersion, (w)woofing in the French Landes while searching for my maternal roots in the Basque Country, I established my headquarters in the Grand East.

I write scientific content on demand for different audiences, in English, French, and Spanish. My latest project was writing about Diabetes Healthcare in France (in French and English) for an international Content Marketing Platform. I also actively work for causes I care deeply about like Nutritional Health, Environmental Protection, the Preservation of Ancient Trades, and Science Popularization and Literacy.

So if your company needs to create science-based content, convey scientific information to a different audience or simply fact-check information, in English, French and/or Spanish, feel free to book an appointment to further discuss your project.
Content Types
Article, Presentation, Interview, Whitepaper, Documentary, Press Release, Blog Post
More Information
University of Buenos Aires, PhD, Neuroscience and Development
Strasbourg, France|English, French, Spanish

Published Content

Aromas del Mediterráneo

An article in Spanish. Olive oil makes its come back as a healthy option but its residues may not be so healthy for the marine environment.
Blog Post
How to use Twile for Genealogical Research
February, 16 2017
La metamorfosis del ámbar gris

An article in Spanish. Ambergris, once a coveted substance, is neither amber nor grey. Where did it come from? And where did it go? Check up your eau de parfum.

Article in Spanish. Umami is probably one of the most unidentifiable tastes in the Western culture. Here I describe what it is, what it tastes like and how to spot it.
Blog Post
Mind Map my Research
February, 7 2017
La retroalimentación de la ciencia y la cocina

Science and Cooking Feedbacks The kitchen is the place where physico-chemical phenomena occur more frequently and where dissections aren’t gross nor scary. Naturally, a curious mind can’t help asking questions and their answers are not always found in cook- books and magazine recipes. One of the main attractions of science is that the more you do research, the more questions you have. At the same time, one of the main attractions of cooking is that mistery hale and tradition that cooks have kept so secretly. Is science so incomprehensible? Is cooking so mysterious? Our challenge is to include tasty scientific explanations in the menus and make room in our libraries to accomodate those accurate books of recipes.

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