Recipients Ricardo Bressani Castignoli
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 Ricardo Bressani Castignoli Premio México de Ciencia y Tecnología 2001
That same year he returned to Guatemala where he worked at the Instituto de Nutrición de Centro América y Panamá (INCAP) [Nutrition Institute of Central America and Panama]. In 1952, with a grant from the Rockefeller Foundation, he undertook post graduate studies at Purdue University, Indiana, where he obtained his PhD in biochemistry in 1956. He reincorporated to the INCAP, where he worked as Jefe de la División de Ciencias Agrícolas y de Alimentos [Head of the Division of Agricultural and Foods Sciences] until 1993. The principal research activities undertaken by Bressani have been finding practical solutions to some of the nutritional problems affecting the population, above all, women and children in developing countries especially Central America. He has developed high quality cotton flours, leguminous flours, and banana and cereal flours, with the Incaparina standing out. His pioneering work of 1956 is still cited in scientific literature, as well as his studies on nixtamalization for tortillas and other products, linked intimately with industrial production and nutritional enhancement of corn. His earliest work focused on the nutritional value of corn, the basis of Guatemalan nutrition and a subject which he continues to investigate. For over 30 years, Ricardo Bressani Castiglioni has dedicated himself to research and innovate, from Guatemala, the human nutrition area, based on the indigenous products of Central American societies. Nevertheless, he has been asked as visiting professor by several universities like the Rutgers State University in New Jersey and the Massachussetts Institute of Technology (MIT). Bressani Castignoli has been distinguished with numerous awards in his long trajectory, among the most important ones are: Babcock Hart Award of the Institute of Food Technologists of U:S:; the McCollum Award given by the American Society of Clinical Nutrition; Doctor Honoris Causa from Purdue University, Premio Mundial de la Ciencia “Albert Einstein” [Albert Einstein World Award of Science] given by the Centro Cultural Mundial [World Cultural Council]; Doctor Honoris Causa by the Universidad del Valle [University of the Valley] of Guatemala; Premio “Abraham Horowitz” [Abraham Horowitz Award] given by the Panamerican Health Organization; Medalla de Oro en Ciencia y Tecnología [Science and Technology Gold Medal], awarded by the Universidad del Valle [University of the Valley] of Guatemala; Orden del Quetzal en el Grado de Gran Cruz, [Order of the Quetzal in the Grand Cross Grade] given by the Government of Guatemala; Premio México de Ciencia y Tecnología 2001 [2001 Mexico Award for Science and Technology]; and Premio Internacional Danone para la Nutrición 2003 [2003 International Danone Nutrition Award]. He is a foreign member of the science academies of the United States, New York, TWAS, and belongs to the American Institute of Food Technologists in Chicago. He has published more tan 500 articles in international journals, and has written two books considered fundamental in the specialty, sponsored by FAO: “Maíz en la nutrición humana” (Corn in Human Nutrition) and “Valor Nutritivo en alimentación humana de algunos cultivos autóctonos subexplotados de Mesoamérica” (Nutritional value in human nourishment of some under-exploited indigenous products of Mesoamerica). At present, Bressani continues to head the Centro de Ciencia y Tecnología de Alimentos [Center of Food Science and Technology] of the Instituto de Investigaciones de la Universidad del Valle de Guatemala [University of the Valley of Guatemala Research Institute], where he has worked since 1993. |
He was born in Guatemala City on the 28th September 1926. Graduated in chemistry in 1948 at the University of Dayton, Ohio, thanks to a Colegio de Infantes de Guatemala [Guatemala School for Youths] scholarship and got his masters degree in 1951 at the Iowa State University.