Invitation to Submit
제출 안내
The International Conference on Yeast in Food and Beverage Innovation , organized by the Korean Society for Academic Advancement (KSAA), invites original and high-quality research contributions from researchers, academicians, and professionals across all disciplines. Submissions are accepted in the form of research papers, case studies, and review articles aligned with the conference themes and academic focus areas.
International Conference on Yeast in Food and Beverage Innovation , 한국학술진흥학회(KSAA)가 주최하는 본 학술대회는 다양한 분야의 연구자, 학자 및 전문가들로부터 우수한 연구 논문을 모집합니다. 논문, 사례 연구 및 리뷰 논문 등 학술대회 주제에 부합하는 연구 결과를 제출할 수 있습니다.
Research Papers
연구 논문
Case Studies
사례 연구
Review Articles
리뷰 논문
Research Areas
연구 분야
Yeast In Food Fermentation Processes
Innovations In Yeast For Beverages
Yeast Flavor Profiles In Food Products
Health Benefits Of Yeast In Food
Yeast In Traditional Food Production
Functional Foods And Yeast Applications
Yeast In Dairy Product Fermentation
Yeast And Gluten-free Baking
Yeast In Plant-based Food Innovations
Yeast As A Food Preservative
Yeast In Alcoholic Beverage Production
Nutritional Aspects Of Yeast In Diets
Yeast In Flavor Enhancement Techniques
Yeast And Food Safety Considerations
Yeast In Culinary Arts And Gastronomy
Yeast-derived Ingredients In Food Industry
Yeast In Snack Food Innovations
Fermentation And Food Sustainability
Yeast In Health Food Products
Future Trends In Yeast Food Applications
Review & Acceptance
심사 및 채택
All submissions will undergo a peer review process. Accepted papers may be presented at the conference and considered for further academic dissemination.
모든 제출 논문은 동료 심사 과정을 거치며, 채택된 논문은 학술대회 발표 및 추가 학술 확산의 기회를 갖게 됩니다.