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nDash Writer Profile for Ana Ortalli

Ana Ortalli


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


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Food & Beverages

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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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Health, Wellness & Fitness

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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?


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.


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.




Company: Freelance

I worked there from 4/2016 until now


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


Company: Wwoofing France

I worked there from 6/2016 until 8/2016


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

Ideas and Pitches I Wrote

Easter in Alsace, where chocolate bunnies play with pastry lambs

Easter is one of those holidays that we just can’t wait for them to start. Suddenly, everything seems to be made of chocolate and we stock up on eggs and bunnies. In Alsace, France, children receive a Lammele, a lamb-shaped cake, the morning of Easter Sunday. This 3D pastry, rich in eggs, is cast using two mirrored moulds. Traditionally made of terracotta, these moulds are still made in Soufflenheim. In the afternoon, children hunt for chocolate eggs, around the Eastern Bunny’s nest.

Content type: Blog Post

Keywords: easter,family,holiday,Europe,France,Alsace,tradition,chocolate,eggs,terracotta,pottery,pastry


Composting coffee grounds to start an office garden

Coffee grounds are the only inevitable byproduct of our favourite office ritual. Using compostable zero-waste coffee pods, an office team can easily become a green hero. For years, gardeners have been adding coffee grounds to their compost as a fertilizer, but also to keep slugs away from seedlings. More recently, mushroom growers are taking advantage of waste coffee's biomass and nutrients to grown Oyster mushrooms. Combined with rooftop farming, composting could be a team building activity.

Content type: Blog Post

Keywords: coffee,grounds,used,recycled,teamwork,garden,sustainability,vegetables,nutrition,project,collaboration,office,workspace,plants


The other MODY genes and their treatments

Maturity-onset diabetes of the young (MODY) is a group of inherited forms of diabetes, caused by the pathogenic variants of at least 14 genes. Successful cases of switching from insulin to oral antidiabetic drugs (OADs) in patients carrying KCNJ11 or ABCC8 mutations argues in favour or early molecular genetic diagnosis of other rare forms. This paper matches newly reported OADs with rare MODY targets of the Eurofin’s Endocrine Disorders Deletion/Duplication Panel.

Content type: Whitepaper

Keywords: genetic testing,diabetes,insulin,pathways,beta-cells,MODY,familial,monogenic,switch,oral antidiabetic drugs


Choosing the right yeast to reduce your beer’s carbon footprint

At an estimated rate of 1578g CO2e/L, imported beers are the most pollutant. Still, home-brewed beers emit half as much. Investing in high-efficiency equipment may seem out of reach. However, reviewing your recipes from the start can change your energy requirements. Since different strains of yeast require different temperatures, adapting your recipes to your local climate, and brewing seasonally can significantly reduce the amount of energy necessary to control room temperature.

Content type: Article

Keywords: beer,home-brewed,microbrewers,yeast,recipe,traditional,energy,equipment,temperature,Europe


Cross contamination of cell lines: how to authenticate?

Cross-contamination of cell lines leads to misidentification, inconsistent results and invalidated studies. Recognized since the 1950s, researchers are still finding fast-growing cells like HeLa among other human cell lines which in turn were lost forever. The Database ICLAC currently lists 529 known misidentified cell Lines. Consequently, many journals and funding agencies are making cell line authentication a pre-requisite for publication and funding.

Content type: Whitepaper

Keywords: authentication,cell line,contamination,cell culture,misidentification,database,publishing,HeLa


Wild foraging, or how to eat like a true local

Wild foraging is an art, a way of life and, for some, a lucrative profession. Restaurants that include locally foraged foods in their menus like porcini mushroom risotto, wild garlic pesto and elderflower cordial, have reached a new level of honouring both local gastronomy and biodiversity. In the field-to-table spirit of gardening chefs, foraging chefs bring the secrets of their neighbouring forests and prairies to their recipes and give a whole new meaning to eating like a local.

Content type: Article

Keywords: restaurant,chef,wild foraging,forest,biodiversity,local,travel,food,recipe,nature,mushrooms