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TECHNOLOGY INCUBATION CENTRE
FOR ENTREPRENEURSHIP WITH MUSHROOM CULTURE & FARMING
department_profile
PROGRAME
  • B.Sc. (Bamboo Studies) (three years)
  • Diploma in Bamboo Technology (one year)
RESEARCH

N/A

TEACHING STAFF

Dr. Arvind Kumar Goyal
Designation: Associate Professor

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Arvind Kumar Goyal

Dr. Derhasat Narzary
Designation: Part time Teacher

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Derhasat Narzary

Mr. Jangila Basumatary
Designation: Part time Teacher

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Jangila Basumatary
NON TEACHING STAFF

Ms. Bijanta Bala Brahma
Designation: Crafts Instructor

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Bijanta Bala Brahma

Mr. Jagajit Brahma
Designation: Laboratory Attendant

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Jagajit Brahma

Mr. Karma Goyary
Designation: Field Attendant

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Karma Goyary
DEPARTMENTAL ACTIVITIES
  • A Foldscope orientation workshop was conducted on 9th November, 2018 at St. Ann’s College, Kokrajhar
  • Celebrated World Bamboo Day” on 18th September, 2018 with an objective to increase the awareness of bamboo globally along with orientation workshop on Foldscope.
  • Demonstration on the use of Foldscope in Life Science Study at Institutional Biotech Hub, Science College, Kokrajhar on 15th September, 2018.
ACHIVEMENTS
  • Established a Bamboo Propagation Centre cum Bambusetum which house a number of ornamental bamboos like black bamboo, yellow bamboo, Buddha belly bamboo, and many more.
  • Bambsetum was visited by students from Science College, Kokrajhar (15th March, 2019) and University of Science and Technology, Meghalaya (12th April, 2019) for gathering information and sample collection for dissertation works.
  • Published six research articles in peer reviewed National and International Journals with cumulative impact factor of 3.164 (JCR reports)
PROJECT
Sl. NoTitle of the ProjectFunding AgencyAmount in Rs.Status
1A Genome-guided investigation of Essential Metabolite Biosynthetic Pathways in Bambusa balcooa of Kokrajhar District of BTAD, Assam, IndiaAgriculture Department, Bodoland Territorial Council, Kokrajhar5,00,000/-Ongoing
2Microscopic morphology and molecular marker based studies for ascertaining the phylogeny among bamboos growing in Kokrajhar, BTAD, Assam, IndiaDepartment of Biotechnology, Ministry of Science and Technology, Government of India8,00,000/-Ongoing
CERTIFICATE COURSE

The course of the Bodo language acquisition is entitle “Certificate Course in Bodo Language”. The course aims for those who cannot speak or write Bodo Language. This is a preliminary course that aims for acquisition of skill of speaking to be used in various contexts of discourses; and aims for enhancement of skill of writing the language in a simple and easy method. Also it aims at developing competency in translation from other language into Bodo & vice versa.

TEACHING STAFF

Dr. Indira Boro
Designation: Associate Professor
Responsibilities: Director I/C
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Indira Boro

Dr. Phukan Ch. Basumatary
Designation: Associate Professor
Responsibilities: Co-coordinator of Linguistics
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Phukan Ch. Basumatary

Dr. Oinam Ranjit Singh
Designation: Associate Professor
Responsibilities: Co-coordinator, Antiquarian studies
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Oinam Ranjit Singh

Dr. Jhanin Mushahary
Designation: Assistant Professor
Responsibilities: Co-coordinator, Cultural Studies
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Jhanin Mushahary

Dr. Rupashree Hazowary
Designation: Assistant Professor
Responsibilities: Guest Asst. Researcher
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Rupashree Hazowary
NON TEACHING STAFF

Mrs. Rwmwi Basumatary
Designation: Peon

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Rwmwi Basumatary
INTRODUCTION

With the alarming growth of global population proportionate growth of food and nutrition is always a prime concern. The issue becomes even more grim with the depletion of potent agricultural land and other resources. One more issue which started finding importance among discussion of different forums is management of solid waste which includes agricultural waste as well. Mushroom cultivation is found to be popular answer to all the above concerns and which stands as a quality food requires less land and can be a tool to manage agricultural waste. Diversification in any farming system imparts sustainability. Mushrooms are one such component that not only impart diversification but also help in addressing the problems of quality food, health and environmental sustainability. Consumption of mushroom on daily basis boost the health of the consumer. The attributes are good for heart (no cholesterol), low calorie food (good for diabetic patient), prevents cancer (especially prostrate and breast cancer by arresting the action of 5-alpha reductase & aromatase, these enzymes are responsible for growth of cancerous tumour), anti-aging property (the polysaccharide from Mushroom are potent scavenger’s of super oxide free radical), regulates digestive system, strengthen immunity. Mushroom like Trametes versilcolor synthesize Polysaccharide-K (Kresin) which is a leading anti-cancer drug. Mushroom is basically the fruiting body of fungi visible outside and can be seen by naked eye. Biologically Mushroom describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies or leathery fruiting bodies. Morphology deviating from the standard usually have more specific names such as bolete, puffball, stinkhorn and morel. The act of consuming mushrooms (mycophagy) dates back to ancient times. Edible mushrooms can appear either below ground (hypogeous) or above ground (epigeous) & edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.

VISION: AIM, OBJECTIVE & GOAL

Aim: Socio-economic upliftment and empowerment of rural entrepreneurs in mushroom culture and farming especially women entrepreneur.
Objective: Bio conversion of agro solid waste through mushroom.
Goal: Providing alternative income to rural entrepreneurs by eco-friendly green energy
Extended objective: Technology Incubation centre is also instrumental in technology inauguration and incubation for extending help to innovative ideas.