Dr. Jyoti Prakash Tamang currently appointed as a Registrar at Sikkim
University by President of India. Previously he was the Head of the
Department of Food Microbiology Laboratory, Department of Botany, Sikkim
Government College
Academic Qualification :
Academic Qualification :
B.Sc. (Honours-Botany) (Silver Medal), M.Sc. (Gold Medal), Ph.D., Post doctorate (Japan, Germany)
Awards:
Gourmand World Cookbook Award- 2010, Paris for my book: “Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic values” published by CRC Press, Taylor and Francis, New York, USA
National Bio-Science Award (2005) of Department of Biotechnology, Ministry of Science and Technology, Government of India, (one of the highest scientific awards given to scientists below 45 years).
United Nations University Women Association-Award, Tokyo in 1996.
Awarded the North Bengal University Gold Medal for obtaining First class First position in M.Sc. (Botany) in 1984.
Fellow
(1) Fellow of Association of Microbiologists of India (FAMI) in 2010.
Fellow of Biotech Research Society of India (FBRS) in 2006.
Visiting Professor at Research Institute of Humanity and Nature and Kyoto University, Japan.
Adjunct Senior Fellow of Ashoka Trust for Research in Ecology and the Environment (ATREE), Bangalore (2010-2013).
Nominated for Fellow: National Academy of Sciences, India (2009); National Academy of Agricultural Sciences, Delhi (2011); Indian Academy of Sciences, Bangalore (2011); Association of Food Scientists and Technologists (India) (2011).
Teaching experiences:
25 years in microbiology, molecular biology, general botany.
Research experiences:
25 years of research experiences in Microbiology and Biotechnology of fermented foods and beverages of the Himalayan regions of India including North East, Nepal, China (Tibet) and Bhutan concerning microbial diversity, food safety, probiotics, functional properties, nutritional value, upgradation and optimization of traditional food fermentation.
Area of specialization:
Fermentation dynamics and microbial populations
Phenotypic and Genotypic characterization of microorganisms.
Biochemistry and Nutrition of foods
Functional properties: Probiotics, Antimicrobial activities, Antioxidants of foods, etc.
Food safety
Sensory or Organoleptic evaluation
Optimization of traditional process technology using pure/mixed culture strains
Food Culture of the world
Wild edible plants/fruits as food bio-resources.
No. of research projects as Principal Investigator: 12 projects funded by DBT, UGC, DST, etc.
Ph.D. Thesis supervised byhim (Awarded): 7
Ph.D. Thesis under his supervision (To be submitted): 4 Patents: Filed a patent vide Patent Application No: 100/KOL/2003.
Work experience in NGO Management in rural sector: 21 years
Foreign visits:
Japan (6 times), Germany (3 times), China, South Korea (3 times), Thailand (6 times), Denmark, Italy, Switzerland, France, Slovenia, Nepal (2 times) and Singapore.
Membership of Scientific/Academic Committee:
Member of International Commission on Yeasts, Ukraine.
Member of American Society for Microbiology, Washington, DC, USA.
Scientific Adviser of International Foundation for Science, Sweden.
Member of Scientific Advisory Committee of Institute of Bioresources and Sustainable Development (under DBT, GOI), Imphal.
Member, Board of Public Analyst Examination, Ministry of Health and Family Welfare, GOI.
Member of Institute Advisory Committee of North East Regional Institute of Education, Shillong under MHRD, GOI.
Member of Project Implementation Committee of IBSD Regional Centre Sikkim (DBT), GOI.
Life Member, Association of Food Scientists and Technologists (India), Mysore.
Executive Member, Sikkim State Council of Science and Technology, Govt. of Sikkim
Seminar/Conference attended as Invited Speaker and Chairperson:
International: 43
National: 20
Seminar/Symposia/Workshop/
Editing a scientific journal:
Chief Editor of Journal of Hill Research (ISSN No: 0970-7050), a publication of Sikkim Science Society for last 16 years.
Research Publications (updated on 25th December)
Total number of publications: 105
Total Citations {SCOPUS, 2011} (www.scopus.com): 350
Total Impact Factors (Thomson Reuters, 2011): 55.33
Books Authored/Edited
Tamang, J.P. (2010). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press, Taylor & Francis Group, New York, pages 295. ISBN: 9781420093247.
Tamang, J.P. and Kailasapathy, K. (Editors) (2010). Fermented Foods and Beverages of the World. CRC Press, Taylor & Francis Group, New York, pages 448. ISBN: 9781420094954.
Tamang, J.P. (2005). Food Culture of Sikkim. Sikkim Study Series volume IV. Information and Public Relations Department, Government of Sikkim, Gangtok, p. 120. (Series Editor: Lama, M.P.).
Popular articles
Tamang, J.P. (2010). Benefits of traditional fermented foods. Our World 2.0 May 5: 1-4 (www.ourworld.unu.edu.)
Tamang, J.P. (2007). History of scientific developments in the Darjeeling Hills. In: Discursive Hills Studies in history, polity and economy, (Eds: Victor, P.J., Pradhan, P., Lama, D and Das, A.). St. Joseph’s College, Darjeeling, pp. 237-241.
Tamang, J.P. (1982). A brief historical account of Darjeeling. Pines and Camellias, Darjeeling Government College, Darjeeling, 8-15.
Awards:
Gourmand World Cookbook Award- 2010, Paris for my book: “Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic values” published by CRC Press, Taylor and Francis, New York, USA
National Bio-Science Award (2005) of Department of Biotechnology, Ministry of Science and Technology, Government of India, (one of the highest scientific awards given to scientists below 45 years).
United Nations University Women Association-Award, Tokyo in 1996.
Awarded the North Bengal University Gold Medal for obtaining First class First position in M.Sc. (Botany) in 1984.
Fellow
(1) Fellow of Association of Microbiologists of India (FAMI) in 2010.
Fellow of Biotech Research Society of India (FBRS) in 2006.
Visiting Professor at Research Institute of Humanity and Nature and Kyoto University, Japan.
Adjunct Senior Fellow of Ashoka Trust for Research in Ecology and the Environment (ATREE), Bangalore (2010-2013).
Nominated for Fellow: National Academy of Sciences, India (2009); National Academy of Agricultural Sciences, Delhi (2011); Indian Academy of Sciences, Bangalore (2011); Association of Food Scientists and Technologists (India) (2011).
Teaching experiences:
25 years in microbiology, molecular biology, general botany.
Research experiences:
25 years of research experiences in Microbiology and Biotechnology of fermented foods and beverages of the Himalayan regions of India including North East, Nepal, China (Tibet) and Bhutan concerning microbial diversity, food safety, probiotics, functional properties, nutritional value, upgradation and optimization of traditional food fermentation.
Area of specialization:
Fermentation dynamics and microbial populations
Phenotypic and Genotypic characterization of microorganisms.
Biochemistry and Nutrition of foods
Functional properties: Probiotics, Antimicrobial activities, Antioxidants of foods, etc.
Food safety
Sensory or Organoleptic evaluation
Optimization of traditional process technology using pure/mixed culture strains
Food Culture of the world
Wild edible plants/fruits as food bio-resources.
No. of research projects as Principal Investigator: 12 projects funded by DBT, UGC, DST, etc.
Ph.D. Thesis supervised byhim (Awarded): 7
Ph.D. Thesis under his supervision (To be submitted): 4 Patents: Filed a patent vide Patent Application No: 100/KOL/2003.
Work experience in NGO Management in rural sector: 21 years
Foreign visits:
Japan (6 times), Germany (3 times), China, South Korea (3 times), Thailand (6 times), Denmark, Italy, Switzerland, France, Slovenia, Nepal (2 times) and Singapore.
Membership of Scientific/Academic Committee:
Member of International Commission on Yeasts, Ukraine.
Member of American Society for Microbiology, Washington, DC, USA.
Scientific Adviser of International Foundation for Science, Sweden.
Member of Scientific Advisory Committee of Institute of Bioresources and Sustainable Development (under DBT, GOI), Imphal.
Member, Board of Public Analyst Examination, Ministry of Health and Family Welfare, GOI.
Member of Institute Advisory Committee of North East Regional Institute of Education, Shillong under MHRD, GOI.
Member of Project Implementation Committee of IBSD Regional Centre Sikkim (DBT), GOI.
Life Member, Association of Food Scientists and Technologists (India), Mysore.
Executive Member, Sikkim State Council of Science and Technology, Govt. of Sikkim
Seminar/Conference attended as Invited Speaker and Chairperson:
International: 43
National: 20
Seminar/Symposia/Workshop/
Editing a scientific journal:
Chief Editor of Journal of Hill Research (ISSN No: 0970-7050), a publication of Sikkim Science Society for last 16 years.
Research Publications (updated on 25th December)
Total number of publications: 105
Total Citations {SCOPUS, 2011} (www.scopus.com): 350
Total Impact Factors (Thomson Reuters, 2011): 55.33
Books Authored/Edited
Tamang, J.P. (2010). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press, Taylor & Francis Group, New York, pages 295. ISBN: 9781420093247.
Tamang, J.P. and Kailasapathy, K. (Editors) (2010). Fermented Foods and Beverages of the World. CRC Press, Taylor & Francis Group, New York, pages 448. ISBN: 9781420094954.
Tamang, J.P. (2005). Food Culture of Sikkim. Sikkim Study Series volume IV. Information and Public Relations Department, Government of Sikkim, Gangtok, p. 120. (Series Editor: Lama, M.P.).
Popular articles
Tamang, J.P. (2010). Benefits of traditional fermented foods. Our World 2.0 May 5: 1-4 (www.ourworld.unu.edu.)
Tamang, J.P. (2007). History of scientific developments in the Darjeeling Hills. In: Discursive Hills Studies in history, polity and economy, (Eds: Victor, P.J., Pradhan, P., Lama, D and Das, A.). St. Joseph’s College, Darjeeling, pp. 237-241.
Tamang, J.P. (1982). A brief historical account of Darjeeling. Pines and Camellias, Darjeeling Government College, Darjeeling, 8-15.
Proud of India
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