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
- 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
| Institute/Orgn. | Designation | Tenure |
| SGSC, Chakung | Assistant Professor | 2016-Present |