Professor Jyoti Prakash Tamang is an expert on fermented foods of the world, focusing on food culture, microbiology, nutrition, and functional property. He currently teaches Microbiology in Sikkim Central University, India. Previously he was a United Nations University Fellow and did post-doctorate research at the National Food Research Institute (Japan). Prof. Tamang has authored two books: Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values; and Fermented Foods and Beverages of the World — both published by CRC Press, Taylor & Francis of USA.