Jyoti Prakash Tamang

Jyoti Prakash Tamang (born 11 November 1961) is an Indian food technologist, microbiologist and the officiating vice chancellor of the Sikkim Central University. Known for his studies on fermented food, Tamang is an elected fellow of the National Academy of Agricultural Sciences, Indian Academy of Microbiological Sciences and the Biotech Research Society of India. The Department of Biotechnology of the Government of India awarded him the National Bioscience Award for Career Development, one of the highest Indian science awards, for his contributions to biosciences in 2004.

Jyoti Prakash Tamang
Born (1961-11-16) 16 November 1961 (age 58)
NationalityIndian
Alma mater
Known forStudies on fermented food
Awards
Scientific career
Fields
Institutions

BiographyEdit

Jyoti Prakash Tamang was born on 16 November 1961 in the mountain district of Darjeeling in the Indian state of West Bengal.[1] He completed his schooling at Turnbull High School, Darjeeling in 1977 and his pre-university course at the St Joseph's College, Darjeeling in 1979.[2] His undergraduate education was at the Darjeeling Government College of North Bengal University from where he passed B.Sc. honors in 1982 and continued at the institution to earn an M.Sc. in microbiology in 1984, passing the examination winning a gold medal for academic excellence.[3] He started his career in 1986 as an associate professor at the department of botany of Sikkim Government College, Tadong where he worked until 2011. Simultaneously, he enrolled at North Bengal University for his doctoral studies and after securing a PhD in microbiology in 1992, he did his post-doctoral work at two institutions abroad during 1994–95; first at the National Food Research Institute, Tsukuba with a fellowship from the United Nations University-Kirin Brewery Company and, later, at the Institute of Hygiene and Toxicology, Karlsruhe, on a fellowship received from Volkswagen Foundation. In 2011, he joined Central Sikkim University (CUS) as a member of faculty and has been serving the institution since then. He has held various positions at the university which included those of an academic coordinator, the dean of the School of Life Sciences, the registrar (the first registrar of the university) and a professor (presently the senior-most professor at CUS). He also serves as the officiating vice chancellor of the university.[4] In between, he had a short stint at the Research Institute of Humanity and Nature of the Ministry of Education, Science and Technology, Kyoto as a visiting professor during 2009–10.[1]

LegacyEdit

 
Beer and bread, two major uses of fermentation in food

Tamang focused his research on the culture, microbiology, nutrition, and functional property of food and is known to be an expert on fermented food in use across the world.[5] He is reported to have identified the probiotic and functional properties of fermented food found in the Himalayan region and has studied its microbial diversity.[4] His studies have been documented by way of a number of articles[6][7][note 1] and ResearchGate, an online repository of scientific articles has listed 36 of them.[8] Besides, he has published four books namely, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values,[9] Ethnic fermented foods and alcoholic beverages of Asia,[10] Fermented foods and beverages of the world[11] and Health benefits of fermented foods and beverages.[12]

Awards and honorsEdit

Tamang received the Women's Association Award of the United Nations University in 1996.[1] The Department of Biotechnology of the Government of India awarded him the National Bioscience Award for Career Development, one of the highest Indian science awards in 2004.[13] He was elected as a fellow by the Biotech Research Society of India in 2006 and he received the Gourmand World Cookbook Award in 2010; the same year as he received the elected fellowship of the Indian Academy of Microbiological Sciences.[1] The elected fellowship of the National Academy of Agricultural Sciences reached him in 2016.[2]

Selected bibliographyEdit

BooksEdit

  • Prakash., Tamang, Jyoti (2010). Himalayan fermented foods : microbiology, nutrition, and ethnic values. Boca Raton: CRC Press. ISBN 9781420093247. OCLC 488384742.
  • Prakash., Tamang, Jyoti; Kailasapathy., Kasipathy (2010). Fermented foods and beverages of the world. Boca Raton: CRC Press. ISBN 9781420093247. OCLC 488384742.
  • Tamang, Jyoti Prakash (2015). Health benefits of fermented foods and beverages. Boca Raton. ISBN 9781466588097. OCLC 906025866.
  • Prakash., Tamang, Jyoti (2016). Ethnic fermented foods and alcoholic beverages of Asia. India. ISBN 9788132228004. OCLC 956376305.

ArticlesEdit

See alsoEdit

NotesEdit

  1. ^ Please see Selected bibliography section

ReferencesEdit

  1. ^ a b c d "NABS fellow". National Academy of Biological Sciences. 12 December 2017. Retrieved 12 December 2017.
  2. ^ a b "NAAS Fellows". National Academy of Agricultural Sciences. 6 December 2017. Retrieved 6 December 2017.
  3. ^ "Faculty profile". Sikkim University. 12 December 2017. Retrieved 12 December 2017.
  4. ^ a b "Jyoti Prakash Tamang on Sikkim University". cus.ac.in. 12 December 2017. Retrieved 12 December 2017.
  5. ^ "Jyoti Prakash Tamang - Our World". ourworld.unu.edu. 12 December 2017. Retrieved 12 December 2017.
  6. ^ "Jyoti Prakash Tamang on Loop". Frontiers Media. 12 December 2017. Retrieved 12 December 2017.
  7. ^ "On Google Scholar". Google Scholar. 23 November 2017. Retrieved 23 November 2017.
  8. ^ "On ResearchGate". 23 November 2017. Retrieved 23 November 2017.
  9. ^ Prakash., Tamang, Jyoti (2010). Himalayan fermented foods : microbiology, nutrition, and ethnic values. Boca Raton: CRC Press. ISBN 9781420093247. OCLC 488384742.
  10. ^ Tamang, Jyoti Prakash (5 August 2016). Ethnic fermented foods and alcoholic beverages of Asia. India. ISBN 9788132228004. OCLC 956376305.
  11. ^ Fermented foods and beverages of the world. Boca Raton: CRC Press/Taylor & Francis. 2010. ISBN 9781420094954. OCLC 668418271.
  12. ^ Tamang, Jyoti Prakash (7 April 2015). Health benefits of fermented foods and beverages. Boca Raton. ISBN 9781466588097. OCLC 906025866.
  13. ^ "Awardees of National Bioscience Awards for Career Development" (PDF). Department of Biotechnology. 2016. Retrieved 20 November 2017.

External linksEdit