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nDash Writer Profile for Ana Ortalli

Ana Ortalli

Headline

Science Writer

About Me

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 PhD years, writing online articles was my way to build bridges between the Sciences and the Public.

This need for communication led me to take some time out to travel around France and learn about food production and French traditions.

Today I write scientific content on demand for different audiences, in English, French, and Spanish. 

I have recently written about Diabetes Healthcare in France (in French and English) for a big pharmaceutical company. 

But I also write about Nutritional behaviour, including traditional and family food consumption, and work for causes I care deeply about like Nutritional Health, Environmental Protection, the Preservation of Ancient Trades, and Science Popularization and Literacy.

Industries I Write About

Research

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Food & Beverages

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Biotechnology

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Wine & Spirits

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Food Production

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Hospital & Health Care

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Medical Device

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Veterinary

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Health, Wellness & Fitness

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Pharmaceuticals

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Individual & Family Services

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My Writing Samples

Lactic acid fermentation: managing micro-workers without micromanaging.

Lactic acid fermentation is an ancient method for preserving food without sterilization. Quite the contrary, it is the collaborative work of different species of microorganisms. Also known as probiotics, you may have seen them on the market. But did you know you can grow your own team?

https://www.linkedin.com/pulse/lactic-acid-fermentation-managing-micro-workers-ana-ortalli-phd

How to use Twile for Genealogical Research

Twile is a website where you can upload your tree and create timelines for your family. It is free and accepting feedback. Speak now or forever wonder why you cannot find what you need.

http://matrilinealgenealogy.blogspot.com/2017/02/how-to-use-twile-for-genealogical.html

Umami: el quinto sabor, de primera mano

En teoría todos los seres humanos tenemos la capacidad de saborear el glutamato. Sin embargo, algunos tienen problemas para reconocerlo, en la mayoría de los casos esto es un hecho básicamente cultural.

http://www.quimicaviva.qb.fcen.uba.ar/contratapa/unami.htm

Experience

Writer

Company: Freelance

I worked there from 4/2016 until now

Vendangeur

Every year from late summer to early winter, the small villages of Alsace come alive with the sound of tiny tractors and laughing seasonal workers. It is the Wine Harvest! Have you ever had a wine that tasted like pride? I did.

Company: Domaine Wittmann

I worked there from 8/2018 until 9/2018

Wwoofer

Company: Wwoofing France

I worked there from 6/2016 until 8/2016

Scientist

Company: CNRS

I worked there from 4/2015 until 4/2016

Research Ingeneer

Company: Université Lille2

I worked there from 4/2013 until 4/2015

Languages I Write In

Content I Write