My teaching experience encompasses courses in Food Laws, Food Standards and Regulation, Traditional Bhutanese Foods, Oil seeds Spices and Condiments, Personal Development and Extrusion Technology. My academic interests focus on sustainable food systems, food biotechnology, food microbiology, food processing, agricultural innovation, and forest-based livelihoods.
I am committed to student development and academic excellence, and I integrate scientific knowledge with cultural relevance in my teaching to enhance learning outcomes and foster critical and contextual understanding.
Extrusion Technology (Feb-June, 2026)
Traditional Bhutanese Food (July-December, 2025)
Oil Seed, Spices and Condiment (July-December, 2025)