| Specialization: |
|---|
| Bioresource and Environmental Biotechnology |
|
Year |
Degree |
Subjects |
University/ Board |
|
2018 |
Ph. D |
Biotechnology |
Gauhati University |
|
2011 |
Post Graduation |
Biotechnology |
Gauhati University |
|
2009 |
Graduation |
Zoology |
Gauhati University |
|
2005 |
XII |
Phy, Chem, Bio, Maths, MIL, Eng |
Assam Higher Secondary Education Council |
|
2003 |
X |
Ass, Eng, Maths, Adv.Maths, G.Sc, S.Stu |
Secondary Education Board of Assam. |
|
Position |
Organization |
From |
To |
|
DBT-RA |
Arya Vidyapeeth College |
13-02-2018 |
10-08-2018 |
|
Assistant Professor |
Assam down town University |
16-08-2018 |
Till date |
Research Paper:
1. Deep Prakash Parasar, Hridip Kumar Sarma and Jibon Kotoky, 2017. Exploring the genealogy and phenomic divergences of indigenous domesticated yeasts cultivated by six ethnic communities of Assam, India. J. Biol. Sci., 17: 91-105.
2. Bhaskar Jyoti Nath, Deep Prakash Parasar, Ekta Verma, Hridip Kumar Sarma and Arun Kumar Mishra, Assessing the Stimulatory Effect of Indole-3-Acetic Acid on Growth and Sustenance of Yeasts Isolated from Traditional Fermentative Sources Maintained by Six Ethnic Communities of Asssam, Northeast India, J Pure Appl Microbiol., 2019; 13(2): 905-914. doi: 10.22207/ JPAM.13.2.27
3. Deep Prakash Parasar, Elancheran Ramakrishnan, Senthamaraikannan Kabilan, Jibon Kotoky,
and Hridip Kumar Sarma, Characterization of β-Cryptoxanthin and Other Carotenoid Derivatives from Rhodotorula taiwanensis, A Novel Yeast Isolated from Traditional Starter Culture of Assam, Chemistry and Biodiversity, 2020; 17 (12); DOI: 10.1002/cbdv.202000198
Book Chapter:
Traditional fermentation by the Rabha Hasong, Mishing and Karbi Communities of Assam and prospects of value addition for enhancement of nutritional qualities in ethnic foods . Hridip Kumar Sarma and Deep Prakash Parasar, Apple Academic Press, 2020.
UGC-BSR Fellowship, Govt. of India
DBT- Research Associate Fellowship, Govt. of India