Mr. Ugyen
Associate Lecturer & Head of Department
Department of Food science & Technology
Mr. Ugyen is an associate lecturer in the Food Science and Technology programme at the College of Natural Resources, and currently heads the Department. He holds a Master of Science in Food Science and Technology from Naresuan University, Thailand, and a B.Sc. (Hons) in Food Technology from the Sam Higginbottom University of Agriculture, Technology and Sciences, Uttar Pradesh, Prayagraj, India. Mr. Ugyen has been actively engaged in teaching a wide range of food science modules, including Food Processing and Preservation, Fermentation and Enzyme Technology, and other core courses in the discipline. His teaching philosophy emphasizes applied learning and research integration, enabling students to develop strong technical and analytical skills relevant to the food industry.
His research primarily centers on traditional Bhutanese foods, with a particular emphasis on various processing technologies such as fermentation and enzyme-based transformations. He is deeply committed to studying, documenting, and refining traditional food preparation techniques to improve their nutritional value, ensure safety, and promote value-added product development.
Additionally, his interests extend to microbial profiling and DNA-based analyses to uncover the microbial diversity and functional roles in traditional fermented foods. He is also interested in the valorization of agro-food wastes and the development of novel and functional food products, contributing to sustainable food systems and innovation in the food industry. He is currently involved in the quality improvement of the Asian Food Composition Database, funded by AFACI–RDA South Korea, and the NUTRIHubs4NCDs project funded by the European Union.
Mr. Sumba
Assistant Lecturer & Programme Leader
Department of Food science & Technology
Mr. Sumba Drukpa is an Assistant Lecturer in Food Science and Technology at the College of Natural Resources, Royal University of Bhutan, where he has been serving since March 2021. He holds a Bachelor of Technology in Dairy Science and Technology from Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), India (2020), and a Postgraduate Certificate in Higher Education (PgCHE) from Samtse College of Education With over four years of teaching and mentoring experience, he focuses on dairy science, food product development, and the valorisation of food industry by-products. He supervises 2–4 student projects annually in areas related to innovative food product development and contributes actively to academic mentoring, curriculum delivery, and quality assurance processes.He is passionate about advancing innovation in both teaching and research, and continuously enhances his professional capabilities through capacity-building trainings and academic development programs.
Ms. Passang Lhamo
Associate Lecturer & Programme Leader
Department of Food science & Technology
Ms. Passang Lhamo is currently serving as an Associate Lecturer in the Department of Food Science and Technology. She holds a Master of Science in Agricultural, Food and Nutritional Science from the University of Alberta, Canada, and a Bachelor of Technology in Biotechnology from Jaypee University of Information Technology, India. She also completed a Postgraduate Certificate in Higher Education from Samtse College of Education, Bhutan.
She has contributed to diverse research initiatives, including the compositional and microbial characterization of traditional fermented cheeses in collaboration with the National Highland Research & Development Center, Bhutan; comparative studies on preparation methods and nutritional profiles of indigenous cereal-based alcoholic beverages; rheological evaluation of protein-based heat-induced gels and molecular analysis of the transcription factor CRZ1 in the context of quercetin-mediated inhibition of Aspergillus flavus.
She has completed comprehensive training programs and workshops in areas including advanced biotechnological techniques, phytochemical and food analytical testing, climate-smart agriculture, recombinant protein expression and purification, livestock survey methodologies and data analysis, as well as innovation management and intellectual property rights.
Her research interests include the chemical characterization of Bhutanese indigenous and wild food sources, with a particular focus on identifying bioactive compounds for the development of nutraceuticals and functional foods. Key areas of interest include phytochemical profiling, evaluation of antioxidant and antimicrobial activities, and the exploration of underutilized native ingredients for their potential health benefits and sustainable commercialization.
Ms. Anooja Nair
Lecturer
Department of Food science & Technology
Mrs. Anooja Nair is Lecturer at the Department of Food Science and Technology with experience teaching modules such as Food Microbiology, Food Toxicology, and New Food Product Development. Passionate about advancing knowledge and practice in food safety, food preservation, product development, and fermentation. Committed to integrating research and teaching to inspire students and contribute to the development of safe, innovative, and sustainable food systems. She is also involved in research, collaborating with colleagues and students to explore innovative ideas and generate meaningful findings in the field of Food Science and Technology. Apart from teaching, Ms. Anooja Nair also served the college in the various capacities such as Head of Department of Food Science and Technology, Program Leader of Diploma Animal Science and Internship coordinator.
Mr. Karma Wangchuk
Associate Lecturer
Department of Food science & Technology
Mr. Karma Wangchuk is an Associate Lecturer in the Department of Food Science and Technology at the College of Natural Resources, Royal University of Bhutan. He earned his Master of Science (MSc) and Bachelor of Science (BSc) degrees in Biotechnology from SRM Institute of Science and Technology, India, and has since built an academic career dedicated to advancing biotechnology education, food science research, and sustainable mountain agriculture.
Throughout his career, he has held diverse academic and administrative positions within the Royal University of Bhutan, including Head of the Department of Food Science and Technology, Head of the Centre for Sustainable Mountain Agriculture, and Technical Laboratory Advisor. In these roles, he has contributed to strengthening research capacity, laboratory infrastructure, and interdisciplinary collaboration.
His research spans industrial and microbial biotechnology, microbiome biotechnology, bioprocessing, and environmental microbiology, with projects addressing antimicrobial activities, phytochemical analyses, and the development of value-added chemicals. He has advanced laboratory research in molecular biology and bioinformatics, applying tools for NGS data analysis, metagenomics, transcriptomics, and differential gene expression. Alongside these, he has worked on plant and animal tissue culture and microbial inoculum development, including acetic acid bacteria for apple cider production.
A significant dimension of his career is international collaboration. He has served as Co-Principal Investigator for the establishment of the Asian Food Composition Database, funded by AFACI–RDA South Korea, and as Principal Investigator for the quality improvement of the Asian Food Composition Database under the same program. His leadership in these projects has contributed to building regional research networks and strengthening nutritional data infrastructure across Asia.
In 2023–24, he was awarded a U.S. Fulbright Fellowship, through which he deepened his expertise in technology transfer, university–industry collaboration, and innovation management. As part of this fellowship, he engaged with the Association of University Technology Managers (AUTM), participating in its Central Region Conference, and built connections linking Bhutan’s emerging biotechnology and food science sector with global best practices.
As an educator, he has extensive experience teaching undergraduate courses in Biotechnology in Food, Biochemistry, Fermentation, Enzyme Technology, and related areas. He actively supervises undergraduate and postgraduate research projects and theses, cultivating the next generation of scientists while advancing applied knowledge in food biotechnology.
Current and notable initiatives include: With a career that integrates fundamental science, applied research, international collaboration, and technology transfer, Karma Wangchuk’s overarching aim is to develop innovative and sustainable solutions for Bhutan’s food and biotechnology sectors while contributing to global food security and bioeconomy research.
Mr. Kencho Wangdi
Associate Lecturer
Department of Food science & Technology
Mr. Kencho Wangdi serves as an Associate Lecturer in Food Science and Technology at the College of Natural Resources, Royal University of Bhutan. He holds a Bachelor of Technology in Biotechnology, through which he developed foundational competencies in molecular biology, protein engineering, and applied life sciences. His academic progression reflects a sustained interest in the intersection of biological sciences, digital fabrication, and technological innovation.
He has received advanced international training in digital and biological fabrication. He is a Diploma graduate of the Fab Academy, a globally recognized program in digital fabrication established by Prof. Neil Gershenfeld at the Massachusetts Institute of Technology (MIT), Center for Bits and Atoms, and based on MIT’s seminal course How to Make (Almost) Anything. Additionally, he earned a Graduate Certificate in How to Grow (Almost) Anything (HTGAA), an advanced synthetic biology program offered by the MIT Media Lab, instructed by globally renowned pioneers including Prof. David Kong, Prof. George Church, and Prof. Joseph Jacobson.
His academic and research interests are situated at the convergence of sustainable biotechnology, food science, and innovation. He teaches courses including food chemistry and human nutrition, while advancing interdisciplinary pedagogy through the Learn Almost Anything (LAA) program, which introduces students to competencies in digital fabrication and biofabrication. His research portfolio encompasses environmentally sustainable solutions, with emphasis on the production of biodegradable materials from mushroom mycelium and agricultural residues, microbial biodegradation processes, and wastewater treatment technologies.
Beyond teaching and research, he has contributed to national and international innovation initiatives. Notably, he served on the technical team for the Bhutan Fab Zero project in collaboration with MIT, supporting the establishment of four FabLabs across Bhutan. His academic outreach includes organizing the Fab Bhutan Challenge: Interspecies Peace Negotiation focused on human–wildlife conflict mitigation, and participating in the Fab Island Challenge in Bali. He has further led automation initiatives for controlled agricultural environments, including greenhouse and floriculture systems, in support of institutional research and doctoral studies.
This platform presents his ongoing scholarly work, research activities, and collaborative projects, underscoring a commitment to scientific inquiry, sustainability, and interdisciplinary innovation.
Mr. Kinzang Chophel
Assistant Lecturer
Department of Food science & Technology
Mr. Kinzang Chophel, is an Assistant Lecturer at the College of Natural Resources (CNR), Royal University of Bhutan. He holds a B.Sc. in Food Science and Technology (2016–2020) from Warner College of Dairy Technology, Sam Higginbottom University of Agriculture in Allahabad, India.
He has actively contributed to academia through conferences, seminars, and training programmes, covering themes such as leadership, food regulation, climate vulnerability, health and nutrition, food systems, SPSS, data analytics, geo-spatial technologies, and research capacity building.
Professionally, he has served as a Programme Leader for the Bachelor in Food Science and Technology, a resource person for leadership and mindfulness programmes, and as Assistant Lecturer since 2021. He previously worked as an Adjunct Lecturer and completed internships at BAFRA and the National Food Testing Laboratory under the Ministry of Agriculture and Forests.
His research interests include food and nutrition, food fraud, pesticides and allergens, and the physicochemical and nutritional characterization of oilseeds. He also contributes to institutional responsibilities as CAC Secretary, programme leader, and seminar coordinator, and serves on major academic committees at CNR.
Mr. Kinzang Chophel is a recipient of the Academic Excellence Award from His Majesty the King (2014) and the DAHE Scholarship (2015).
Mr. Chimi Yozer
Assistant Lecturer
Department of Food science & Technology
Mr. Chimi Yoezer was recruited as an assistant lecturer at the College of Natural Resources, Royal University of Bhutan, in 2024, under the Department of Food Science and Technology. He is currently engaged in teaching undergraduate students and supervising undergraduate student research. He is presently serving as the member secretary of the College Academic Committee. In addition, Mr. Chimi Yoezer is engaged in projects such as the Asian Food Composition Database (AFCD) funded by South Korea and the NUtriHUB4NCDs project funded by the EU.
Mr. Khem Raj Adhikari
Assistant Lecturer
Department of Food science & Technology
Mr. Khem Raj Adhikari, an Assistant Lecturer in Food Science and Technology at the College of Natural Resources (CNR), Royal University of Bhutan, holds a Bachelor’s Degree in the same field from CNR. He teaches a range of modules including Food Laws and Standards, Traditional Bhutanese Foods, Oil Seeds, Spices and Condiments, and Personal Development. Dedicated to academic excellence and student growth, he integrates research, cultural relevance, and clarity into his teaching. His research interests include sustainable food systems, food biotechnology, microbiology, food processing, agricultural innovation, and forest-based livelihoods. Beyond academics, he actively promotes student well-being through sports, mentorship, and community service initiatives such as clean-up campaigns and environmental programs. A strong advocate of lifelong learning, he strives to blend traditional values with scientific innovation to inspire future leaders in food and environmental sciences.