Conference Session Tracks
학술대회 세션 트랙
This ICYDBP features a diverse range of session tracks designed to cover key research areas, emerging trends, and interdisciplinary innovations within the field of Yeast.
Each track offers researchers, academicians, industry professionals, and practitioners a platform to present their work, exchange ideas, and explore the advancements shaping the future of the domain.
Aligned with the SDGs
지속가능발전목표(SDGs) 연계
UN Sustainable Development Goals
유엔 지속가능발전목표This conference contributes to global sustainability by aligning its research discussions and academic sessions with key United Nations Sustainable Development Goals, fostering knowledge exchange, innovation, and collaborative engagement.
All Session Tracks
전체 세션 트랙
Browse every track scheduled for this conference.
Advancements in Yeast Strain Development
This track focuses on the latest research in yeast strain improvement for enhanced fermentation processes. Discussions will include genetic modifications, natural selection, and their implications for dairy and bakery applications.
Fermentation Technology Innovations
This session will explore cutting-edge fermentation technologies that optimize yeast performance in dairy and bakery products. Participants will share insights on bioreactor designs, process control, and scalability.
Functional Foods and Yeast Applications
This track will delve into the role of yeast in the development of functional foods with health benefits. Presentations will cover bioactive compounds, nutritional enhancements, and consumer acceptance.
Microbiological Aspects of Dairy Fermentation
This session will address the microbiological dynamics of yeast in dairy fermentation processes. Topics will include yeast interactions with lactic acid bacteria and their impact on product quality.
Bakery Microbiology: Yeast in Bread Making
This track will examine the microbiological factors influencing yeast performance in bread making. Participants will discuss yeast metabolism, dough fermentation, and the resulting effects on flavor and texture.
Flavor Development in Yeast-Based Products
This session will focus on the biochemical pathways of flavor development in yeast-fermented products. Researchers will present findings on volatile compounds and their sensory implications.
Quality Control in Yeast Fermentation
This track will highlight methodologies for ensuring product quality in yeast fermentation processes. Topics will include monitoring fermentation parameters and assessing product consistency.
Yeast-Derived Ingredients in Food Biotechnology
This session will explore the innovative use of yeast-derived ingredients in food biotechnology. Discussions will include applications in flavoring, emulsification, and nutritional enhancement.
Novel Applications of Yeast in Food Products
This track will showcase groundbreaking applications of yeast in various food products beyond traditional uses. Presentations will cover emerging trends and market opportunities for yeast-based innovations.
Sensory Evaluation of Yeast-Fermented Products
This session will focus on sensory evaluation methodologies for assessing yeast-fermented products. Participants will discuss consumer preferences and the impact of sensory attributes on product acceptance.
Dairy Science and Yeast Interactions
This track will investigate the interactions between yeast and dairy components during fermentation. Topics will include yeast metabolism of lactose and its effects on dairy product characteristics.
Take Part in the Conference
학술대회 참가하기
Submit your abstract under the most relevant session track, or complete your registration to join the conference.