Hildegard Grunow Foundation
Mónica Orozco
Professional Career
Mónica Orozco obtained her Bachelor´s degree in Biochemistry from Universidad del Valle de Guatemala (UVG) in 1999. In 2004, she received a Master´s degree in Food Science and Technology from the same University. That same year, she initiated her doctoral studies at the University of Manitoba, Canada, where she graduated as a PhD in Food and Nutritional Sciences in 2008.
Monica has worked for the Center for Studies of Sensory Impairment, Aging and Metabolism (CeSSIAM) since 2001 as a researcher rising to Project Leader for Iron Safety Studies. She also works for UVG since 2008, where she has been a lecturer, associate researcher and head of the MSc in Food Technology and Management program.
Monica Orozco and Klaus Schümann at the EB Congress in New Orleans 2009
In 2012 she was awarded with the TWAS prize for young investigators (http://twas.org/opportunity/twas-prizes-young-scientists-developing-countries).
The World Academy of Sciences about Monica Orozco: http://twas.ictp.it/article/mixing-science-traditional-flour
During the fall of 2013, she was appointed as Director of the Lake Atitlán Research Center, UVG.
On 14th August, 2015 Dr. Monica Orózco was appointed to the Academy of Medical, Physical and Natural Sciences in Guatemala (Academia de las Ciencias Medicas, Físicas y Naturales de Guatemala).
With her colleagues, she has published a considerable number of articles on micronutrient home fortification, the safety of iron supplements, antioxidants and biological oxidation in prestigous international journals.
Publications
R26: Iron metabolism in obesity: How interaction between homoeostatic mechanisms can interfere with their original purpose. Part II: Epidemiological and historic aspects of the iron/obesity interaction R25: Iron metabolism in obesity: How interaction between homoeostatic mechanisms can interfere with their original purpose. Part I: Underlying homoeostatic mechanisms of energy storage and iron metabolisms and their interaction R20: Iron: Nutrition’s two-edged sword N19: Food variety, dietary diversity, and food characteristics among convenience samples of Guatemalan women I46: Differences in circulating non-transferrin-bound iron after oral administration of ferrous sulfate, sodium iron EDTA, or iron polymaltose in women with marginal iron stores I43: Equivalent effects on fecal reactive oxygen species generation with oral supplementation of three iron compounds: ferrous sulfate, sodium iron EDTA and iron polymaltose I42: Studies on variation in fecal reactive oxidative species generation in free-living populations in Guatemala I40: Oral administration of ferrous sulfate, but not of iron polymaltose or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA), results in a substantial increase of non-transferrin-bound iron in healthy iron-adequate men I39: Response of urinary biomarkers of systemic oxidation to oral iron supplementation in healthy men I30: Antioxidant-rich Oral Supplements Attenuate the Effects of Oral Iron on In Situ Oxidation Susceptibility of Human Feces
The World Academy of Sciences about Monica Orozco: http://twas.ictp.it/article/mixing-science-traditional-flour