OWSD PhD Fellowship
OWSD Early Career
About me
Natalia Montellano Duran is the Director of the Biotechnology Engineering Program and a faculty member at the Universidad Católica Boliviana “San Pablo” in Santa Cruz, Bolivia. At the same institution, she teaches chemistry, and industrial biotechnology. She holds a Bachelor’s degree in Biotechnology and her PhD in Biological Sciences from the Universidad Nacional de Rosario, Argentina, with a focus on the structural and functional properties of quinoa proteins. Her research interests include bioactive compounds from plant-based sources, protein structure-function relationships, enzyme applications, and science education. She is actively involved in the promotion of women in STEM and has led national initiatives to strengthen scientific networks and outreach in Bolivia. In recognition of her contributions, Dr. Montellano received the Plurinational Prize for Science and Technology in 2023 and was selected as a member of the Global Young Academy and a Affiliate member of The World Academy of Sciences in 2025. She is also a founding member of the Bolivian chapter of the Organization for Women in Science for the Developing World (OWSD) and the Association of Entrepreneurs of Bolivia (ASEB), making significant strides in education and research capacity-building across Latin America.
Early Life and Education
Natalia Montellano Duran was born in Camiri, Bolivia.
She earned her bachelor’s (licenciatura) degree in Biotechnology from the Universidad Nacional de Rosario (Argentina).
She pursued doctoral studies in Biological Sciences at the Faculty of Biochemical and Pharmaceutical Sciences of the Universidad Nacional de Rosario, Argentina, focusing on the physico‑chemical and functional properties of food proteins, including quinoa proteins.
In her doctoral work, she investigated protein–polysaccharide interactions, gelation behavior, aggregation, and structure-function relationships. For example, she published work on acid‑induced gels of quinoa proteins and carrageenan, and how carrageenan influences aggregation and functional properties of quinoa proteins.
Career and Professional Positions
Natalia Montellano is Director of Biotechnology Engineering (or Director of Biotechnology) at the Universidad Católica Boliviana “San Pablo” in Santa Cruz, Bolivia.
She has also held roles in academic administration and leadership, including being part of the Research Ethics Committee and Coordinator of the Center for Biotechnology Research (BIOCEN) of the university.
She is the founder of the Bolivia chapter of the Organization for Women in Science for the Developing World (OWSD).
She is a member of the Global Young Academy (GYA) since 2025.
She is a affiliate member of the The World Academy of Sciences (TWAS) since 2025.
Research and Scholarly Contributions
Her research focuses on bioactive compounds, protein structure-function relationships, enzyme applications, and biotechnological processes in health, food, and industry contexts.
She has published work on the antioxidant, antimicrobial, and nutritional characterization of under‑studied tropical fruits (e.g., Allagoptera leucocalyx), seeking to valorize native biodiversity through biochemistry and biotechnology.
She co‑authored studies on remote and internet‑enabled science education, such as the use of lab‑on‑a‑chip and cloud‑controlled microscopy to broaden access to hands‑on biology learning in underserved Latinx communities.
Her work also includes advancing participatory, project‑based science curricula in Latin America, contributing to pedagogical innovation in life sciences education.
In protein science, she has studied how interactions of quinoa proteins with carrageenan (a polysaccharide) affect aggregation, gelation, microstructure, and functional properties such as solubility and thermal stability.
Awards, Recognition & Service
In 2019, Natalia Montellano was awarded the Early Career Fellowship from OWSD / UNESCO for young women scientists in developing countries.
She has been recognized in Bolivia as one of the women leaders in science and technology by the Premio Joven, Juventud Empresa, TOYP Santa Cruz and TOYP Bolivia.
Her service extends to national science bodies: she has been a member of the Scientific Research Council of Bolivia’s National Academy of Sciences (Santa Cruz department).
She has received various honors such as the Plurinational Science and Technology Award (Bolivia) and recognition by the Bolivian Chamber of Deputies, among others.
She has participated actively in science outreach and volunteer efforts, promoting STEM careers, science clubs, and mentoring young scientists in Bolivia and Latin America.
Impact, Vision & Legacy
Natalia Montellano Duran is a prominent figure in Bolivian and Latin American biotechnology and science education. Her work bridges fundamental research (on proteins, bioactive compounds, soft matter) with applied, socially relevant goals: enhancing regional biodiversity utilization, democratizing science education, and supporting women in STEM. Through her leadership in OWSD and her roles in institutional governance, she contributes to policies, networks, and capacity-building that strengthen scientific infrastructure in Bolivia.
Her career exemplifies how a scientist can combine deep technical expertise with educational innovation and advocacy. As a role model and change agent, she is helping to shape a generation of Latin American researchers who are scientifically rigorous, socially conscious, and globally connected.
Other Memberships/Affiliations
Degrees:
Crespo Camacho A.J., Montellano Duran, N. CHARACTERIZATION OF BIOACTIVE COMPOUNDS, ANTIOXIDANTS AND ANTIMICROBIAL PROPERTIES OF Allagoptera leucocalyx. Food Chemistry Advances. 2024. https://doi.org/10.1016/j.focha.2024.100775
Sano, T., Sampad, M.J.N., Gonzalez-Ferrer, J. et al. Internet-enabled lab-on-a-chip technology for education. Sci Rep 14, 14364 (2024). https://doi.org/10.1038/s41598-024-65346-0
Montellano Duran, N., & Camacho Crespo, A. J. Sensory and Nutritional Characterization of Allagoptera Leucocalyx. Available at SSRN 4783411. https://ssrn.com/abstract=4783411 or http://dx.doi.org/10.2139/ssrn.4783411
Open-loop lab-on-a-chip technology enables remote computer science training in Latinx life sciences students. https://doi.org/10.1101/2023.04.28.538776
Chapter 13: Biological activities from vegetal products in Latin America. Book: Food Byproducts Management and Their Utilization. Apple academics.
Cloud-controlled microscopy enables remote project-based biology education in underserved Latinx communities. Heliyon. https://doi.org/10.1016/j.heliyon.2
Cloud-controlled microscopy enables remote project-based biology education in Latinx communities in the United States and Latin America. BioRXhttps://doi.org/10.1101/2022.08.05.502091
Book Review: Modern Epidemics, From Spanish Flu to COVID-19 by Salvador Macip Maresma. Frontiers in Political Sciences. 10.3389/fpos.2021.709290
Implementing participatory immunology education in a diverse Latin American student population. The Journal of Inmunology. https://doi.org/10.4049/jimmunol.204.Supp.222.19
Effective participatory science education in a diverse Latin American population. Leonardo Ferreira, Giovanni Carosso, Natalia Montellano Duran, Soad Bohorquez-Massud, Gustvo Vaca-Diez, Laura Ines Rivera Betancourt, Yara Rodriguez, Dalila Ordonez, Diana Alatriste-Gonzalez, Aldo Vacaflores, Lilian Gonzales Auza, Christian Schuetz, Lucia Elena Alvarado-Arnez, Carolina Alexander-Savino, Omar Gandarilla, Mohammed Mostajo-Radji. Palgrave Communications. 2019. https://doi.org/10.1057/s41599-019-0275-0.
Characterization of acid induced gels of quinoa proteins and carrageenan. Natalia Montellano Duran, Darío Spelzini, Valeria Boeris. LWT – Food Science and Technology. 2019. https://doi.org/10.1016/j.lwt.2019.03.052
Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization. López DN, Galante M, Ruggieri G, Piaruchi J, Dib ME, Montellano Duran N, Lombardi J, de Sanctis M, Boeris V, Risso PH, Spelzini D. LWT – Food Science and Technology. 2018. https://doi.org/10.1016/j.lwt.2018.09.013
The effect of carrageenan on the acid-induced aggregation and gelation conditions of quinoa proteins. Natalia Montellano Duran, Micaela Galante, Darío Spelzini, Valeria Boeris. DOI: 10.1016/j.foodres.2018.03.015
A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan. International Journal of Biological Macromolecules. DOI: 10.1016/j.ijbiomac.2017.09.076