Ricardo Bressani

Ricardo Bressani

Dr. Ricardo Bressani Castignoli's portrait

Dr. Ricardo Bressani Castignoli
Native name Ricardo Bressani Castignoli
Born (1926-09-28)28 September 1926
Guatemala City, Guatemala
Died 30 January 2015(2015-01-30) (aged 88)
Nationality Guatemalan
Fields Biochemistry, Nutrition
Institutions Institute of Nutrition of Central America and Panama
Universidad del Valle de Guatemala
Alma mater University of Dayton
Notable awards Babcock-Hart Award (1970)
McCollum Award (1976)[1]
Albert Einstein World Award of Science[2] (1984)
Abraham Horwitz Award (1990)
Order of the Quetzal, Grand Cross (1999)
Premio México de Ciencia y Tecnología[3][4][5] (2001)
Danone International Prize for Nutrition[6] (2003)
Distinguished Alumnus Award[7] (2012)
Spouse Alicia Herman

Ricardo Bressani[8] (28 September 1926 – 30 January 2015[9]) was a Guatemalan food scientist. Born in Guatemala City, he received a bachelor of science in chemical engineering degree from the University of Dayton in 1948. In 1951, he received a master's degree from Iowa State University. In the same year, he returned to Guatemala where he worked at the Institute of Nutrition of Central America and Panama, INCAP. In 1952, he received a scholarship from the Rockefeller Foundation to study biochemistry at Purdue University, where he obtained his Ph.D. in 1956. Afterwards, he reincorporated to the INCAP, this time as the Head of the Division of Agricultural Sciences and Food until 1993.

In 1983, Dr. Bressani became one of the 42 founding members of the Third World Academy of Sciences, known today as the The World Academy of Sciences.[10] In the 1990s, Dr. Bressani was the editor-in-chief of the journal Archivos Latinoamericanos de Nutrición. He was also an associate editor of the Food and Nutrition Bulletin. Dr. Bressani wrote more than 300 publications in many scholarly international journals.[11]

Dr. Bressani performed an investigation on practical solutions to nutritional problems within the population of Guatemala and the rest of Central America. His experiments lead to the creation and production of Incaparina, a nutritional supplement based on a mixture of corn flour, soy flour, cottonseed meal, and Torula yeast. This supplement was intended to be primarily served in the form of gruel.[12]

References

  1. ↑ "McCollum Award". The American Journal of Clinical Nutrition. 29 (6): 597–598. June 1976. Retrieved 15 November 2014.
  2. ↑ "Dr. Ricardo Bressani". World Cultural Council. Retrieved 15 November 2014.
  3. ↑ "Premio México de Ciencia y Tecnología" (in Spanish). Consejo Consultivo de Ciencias. Retrieved 15 November 2014.
  4. ↑ Herrera, N (8 May 2002). "En construcción, una verdadera política de Estado en ciencia y tecnología: Fox" (in Spanish). Retrieved 15 November 2014.
  5. ↑ Pérez Stadelman, Cristina (27 May 2002). "Manifiesta el doctor Bressani su entusiasmo por la ciencia" (in Spanish). El Universal. Retrieved 15 November 2014.
  6. ↑ "Dr Ricardo Bressani Wins 2003 Danone International Prize for Nutrition". Nutrition Today. 39 (1): 2. February 2004. Retrieved 15 November 2014.
  7. ↑ Shelton Miller, Shannon (2 October 2012). "Learning, leading, serving". University of Dayton. Retrieved 15 November 2014.
  8. ↑ "Ricardo Bressani Castignoli" (in Spanish). Gualtemaltecos Ilustres. Retrieved 14 November 2014.
  9. ↑ "El país pierde a dos genios" (in Spanish). Retrieved 31 January 2015.
  10. ↑ "TWAS's 42 Founding Members". The World Academy of Sciences. Retrieved 3 June 2016.
  11. ↑ Solomons, Noel W.; Orozco-Figueroa, Monica N. (2015). "Dr. Ricardo Bressani, Former Associate Editor of the Food and Nutrition Bulletin: 1926–2015" (PDF). Food and Nutrition Bulletin. Sage Publications. 36 (2): 248–249. doi:10.1177/0379572115587499. Retrieved 3 June 2016.
  12. ↑ Report on the Development and Utilization of Incaparina (PDF). Pan American Health Organization XII Meeting. Havana, Cuba: Pan American Health Organization. 14 August 1960.

Further reading

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