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prof j p tamang

  Prof. Jyoti Prakash Tamang

  Designation: Professor
  Date of Joining: 14/03/2012
  E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.



Academic record & distinction

MSc (Botany with Microbiology), Darjeeling Government College, NBU, Darjeeling (Gold Medal)

PhD (Microbiology) North Bengal University

Gourmand World Cookbook Award, Paris for my book Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic values in 2010.

  1. National Bio-Science Award of Department of Biotechnology, Ministry of Science and Technology, Government of India in 2005.
  2. United Nations University Women Association-Award, Tokyo in 1996.
  3. North Bengal University Gold Medal in 1984, North Bengal University Silver Medal in 1982.


  1. Fellow of National Academy of Agricultural Sciences (NAAS) in 2013
  2. Fellow of Association of Microbiologists of India (FAMI) in 2010.
  3. Fellow of Biotech Research Society of India (FBRS) in 2006.

Areas of Specialization

Microbiology of fermented foods and beverages of the Himalayas for last 26 years focusing on culture-dependent and culture-independent techniques of microbial diversity, their nutritional profiles, probiotics and functional properties

Sample Publications

  1. Oki, K., Rai, A.K., Sato, S., Watanabe, K. and Tamang, J.P. (2011) ‘Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas’, Food Microbiology,28: 1308-1315.
  2. Tamang, B., Tamang, J.P., Schillinger, U., Franz, C.M.A.P., Gores, M. and Holzapfel, W.H. (2008) ‘Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented tender bamboo shoots of North East India’, International Journal of Food Microbiology,121: 35-40.
  3. Tamang, J.P., Tamang, B., Schillinger, U., Franz, C.M.A.P., Gores, M. and Holzapfel, W.H. (2005)‚ Identification of predominant lactic acid bacteria isolated from traditional fermented vegetable products of the Eastern Himalayas’, International Journal of Food Microbiology,105 (3): 347-356.

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