Biography

Prabir K. Sarkar was a professor at the University of North Bengal in India. He earned his bachelor’s, master’s and doctoral degrees in botany, with specialization in microbiology, from the University of Burdwan in India. He carried out his postdoctoral research on food fermentation at the University of Reading in the UK, Queensland Health Scientific Services Laboratory in Australia and Wageningen University in the Netherlands. After 37 years of teaching in microbiology, he retired from the service in 2017. He has published over 80 research articles in scientific journals and several chapters in books. He acted as a book series editor of the ‘Fermented foods and beverages series’ of Taylor and Francis. He has been acting as an editor of some journals and a scientific advisor of International Foundation for Science in Stockholm. His research focus has been fermentation, quality, safety and preservation of indigenous foods.

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Research Interest

His research focus has been fermentation, quality, safety and preservation of indigenous foods. Product design, sustainability, creativity, and design research. He is interested in developing new methods and tools for helping designers and companies to design novel, useful, and sustainable products.