Sikkim University

  Dr. Arun Kumar Rai                                                              

  Designation: Assistant Professor

  Date of Joining: 17.11.2015

  Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

ACADEMIC RECORD AND DISTINCTION

Ph.D, Kumaun University

Thesis title: Microbiology of traditional meat products of Sikkim and Kumaun Himalaya.

M. Sc. Distinction: Darjeeling Government College , University of North Bengal

B.Sc. (Botany Honours): Sikkim Government College, Tadong, University of North Bengal

 

AREA OF SPECIALISATION:

Microbiology (Food science and Nutrition)

SAMPLE PUBLICATION:

1) Rai, A. K., Tamang, J.P.and Palni, U. (2010). Microbiological studies of ethnic meat products of the Eastern Himalayas. Meat Science85: 560–567.

2) 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.

3) Rai, A.K., Palni, U. and Tamang, J.P. (2009). Traditional knowledge of the Himalayan people on production of indigenous meat products. Indian Journal of Traditional Knowledge 8 (1): 104-109.

BOOK CHAPTER:

Tamang, J.P., Thapa, N., Tamang, B., Rai, A. and Chettri, R. (2015). Chapter 1. Microorganisms in fermented foods and beverages. In: Health Benefits of Fermented Foods

(Ed: Tamang, J.P.). CRC Press, Taylor & Francis Group, New York, pp. 1-110. ISBN: 978-1-4665-88097.

Postal Address:

6th Mile Samdur
P.O. Tadong
Gangtok - 737102
Sikkim.

 

Contact details:
Phone: +91-3592-251468
Fax: +91-3592-251067
email: contactus@cus.ac.in
Please click here for full contact details.

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