A Special lecture on “Ethnic Fermented Foods and Beverages: Ethno-microbiology to Molecular Microbiology” was delivered by Prof. Dr. Jyoti Prakash Tamang, Vice-Chancellor (officiating) and Dean, School of Life Sciences, Sikkim Central University, Gangtok on 12 January 2018 at Asian Institute of Technology. Professor Dr. Jyoti Prakash Tamang is one of the pioneer researchers in microbiology of ethnic fermented foods and beverages of the Himalayan regions of India, Nepal, Tibet (China) and Bhutan for last 31 years focusing on culture-dependent and -independent techniques including next generation sequencing techniques of microbial profiles, their nutritional profiles, biochemistry, technological and health-promoting benefits. The seminar was attended by more than 50 people including the faculty, staffs and students of the Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development (SERD).