Jyoti Prakash Tamang is a pioneering food microbiologist. His work centres on the interpretation of ethnomicrobiology to metataxonomics and metagenomics associated with fermented foods and beverages prepared and consumed by different ethnic peoples of the Himalayan region of India, Nepal, and Bhutan. He studies a wide range of subjects – from microbiome diversity and food safety to nutrition and probiotics – and has published several books and more than 155 research papers.
