Dr. Tamang’s contributions to the study of fermented foods, probiotics, and their nutritional and cultural values have left an indelible mark on food science globally. His influential works, including Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values and Ethnic Fermented Foods and Alcoholic Beverages of India: Science, History, and Culture, have been essential references for researchers in the field. Over the span of his career, Dr. Tamang authored more than 155 research papers and several acclaimed books, cementing his reputation as a leading expert in food microbiology.
At Sikkim University, Dr. Tamang held multiple significant roles, including Senior Professor of Microbiology, Dean of the School of Life Sciences, Registrar, and Acting Vice-Chancellor. His leadership was instrumental in shaping the university’s academic direction and promoting research excellence in various scientific disciplines. He was also an esteemed mentor, having guided numerous students and researchers in the field of microbiology.
Born on November 16, 1961, in Darjeeling, Dr. Tamang’s academic journey was marked by numerous milestones. He earned his PhD in microbiology from North Bengal University in 1992 and went on to conduct post-doctoral research at prestigious institutions in Japan and Germany. His international work included stints as the ICIMOD Mountain Chair (2019-2021) and collaborations with universities across Asia. He was also a fellow of several distinguished scientific bodies, including the Indian National Science Academy, the National Academy of Agricultural Sciences, and the Indian Academy of Microbiological Sciences.
In his tribute, Sikkim Chief Minister Prem Singh Tamang (Golay) expressed deep sorrow over Dr. Tamang’s untimely passing. “I am deeply saddened to learn of the untimely passing of Dr. Jyoti Prakash Tamang. On behalf of the people of Sikkim, I extend our heartfelt condolences to his family, relatives, colleagues, and students during this difficult hour of grief. May his soul rest in eternal peace, and his legacy continue to inspire generations to come,” the Chief Minister said.
Dr. Tamang’s death has prompted an outpouring of condolences from across the region. Senior political figures including Anit Thapa, Chief Executive of the Gorkhaland Territorial Administration (GTA), Raju Bista, Member of Parliament for Darjeeling, and Indra Hang Subba, Member of Parliament for Sikkim, all expressed their grief and paid tribute to his contributions.
Known for his commitment to the preservation of traditional food practices and their scientific validation, Dr. Tamang’s research highlighted the importance of fermented foods not only as a cultural heritage but also as a valuable resource for improving human health. His work with ethnic fermented foods has brought global attention to the unique food systems of the Himalayan region, and his research continues to be a source of inspiration for the scientific community worldwide.
Dr. Tamang’s numerous honors include the United Nations Association of University Women Award in 1996, the National Bio-Science Award for Career Development in 2005, and the Gourmand World Cookbook Award in 2010. He was also a Global Kimchi Ambassador, recognized by the World Institute of Kimchi.
The passing of Dr. Tamang is a profound loss to the academic world and the entire Himalayan region. His contributions to microbiology, food science, and higher education will continue to resonate for years to come. As the university community, his colleagues, and students mourn the loss, they also celebrate the lasting impact of his legacy, which will undoubtedly continue to shape the future of food science and academia.
Dr. Tamang’s commitment to academic excellence, his leadership, and his passion for understanding the intricate relationship between food and culture will be remembered as a guiding light for future generations of scientists, researchers, and students. His untimely passing leaves a void, but his work will live on through the many lives he touched.
