Amit Kumar Rai

Dr. Amit Kumar Rai is presently working as Scientist - C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods...See more

Dr. Amit Kumar Rai is presently working as Scientist - C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms associated with traditional fermented foods of North East India. To his credit, he has totally 45 publications including 31 publications in SCI Journals and 12 chapters in the book published by various International publishers. His performance as a researcher has resulted in the bestowment of the Young Scientist Award 2016 from Association of Food Scientist and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award 2009 by the Biotech Research Society of India, Award for excellence in Food Biotechnology 2016 from Society of Applied Biotechnology and several best presentation award at National and International conferences. Dr. Amit Kumar Rai is presently working as Scientist - C at Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim. He has completed his doctorate from CSIR-Central Food Technological Research Institute, Mysore on application of lactic acid fermentation for recovery nutraceuticals from fish and animal processing by-products. As an independent researcher, Dr. Amit has contributed in the area of Food Biotechnology for the production of nutraceuticals and functional foods rich in bioactive peptides and isoflavones using microorganisms associated with traditional fermented foods of North East India. To his credit, he has totally 45 publications including 31 publications in SCI Journals and 12 chapters in the book published by various International publishers. His performance as a researcher has resulted in the bestowment of the Young Scientist Award 2016 from Association of Food Scientist and Technologists (India), Young Scientist Award 2015 by Association of Microbiologist of India, AU-CBT Excellence Award 2009 by the Biotech Research Society of India, Award for excellence in Food Biotechnology 2016 from Society of Applied Biotechnology and several best presentation award at National and International conferences. See less