ACADEMIC ROLE & RESPONSIBILITIES

Dr. Rajen Chettri is an Assistant Professor in the Department of Botany at SGSC, Chakung. 

ACADEMIC RECORDS AND DISTINCTION

• M.Sc. Botany,
• NE SLET,
• Ph.D from University of North Bengal,
• Post-Doctorate from Sikkim University.

SPECIALIZATION

• Food fermentation Technology 

LATEST PUBLICATION

• Rai, P.C, Chettri, R. & Sherpa, P.L. 2020. A preliminary study on ethno-medicinal plants of Chumbong-Chakung Area in Western Sikkim, India: Perspectives & Conservation needs. Natural Resources of Eastern Himalaya. Research Trends & Opportunities – 2020. Uleberia Botanical Institute, Howrah & High Altitude Research, Forest & Environment Department, Government of Sikkim. 113 – 120.
• Chettri, R., Bhutia, M. and Tamang, J.P. (2016). Poly-γ-glutamic acid (PGA)-producing Bacillus species isolated from Kinema, Indian fermented soybean food.  Frontiers in Microbiology.
• Chettri, R. and Tamang, J.P. (2016). Organoleptic evaluation of Tungrymbai and Bekang, naturally fermented soybean foods, produced by using selected species of Bacillus. Journal of Scientific and Industrial Research 75: 416-419
• Chettri, R. and Tamang, J.P. (2015). Bacillus species isolated from Tungrymbai and Bekang, naturally fermented soybean foods of India. International Journal of Food Microbiology197: 72-76.

EXPERIENCE