Call For Papers
The ICYDBP aims to explore emerging trends and future directions in research and innovation. It provides a collaborative platform for researchers and professionals to share ideas that shape the future of their respective domains.
The conference highlights advancements in Yeast, encouraging innovative, solution-oriented research that addresses global challenges and technological evolution.
Authors are invited to submit papers addressing, but not limited to, the following areas:
- Yeast strains in dairy product fermentation
- Role of yeast in bakery product quality
- Flavor compounds produced by yeast
- Yeast adaptation in dairy environments
- Health benefits of yeast in foods
- Yeast fermentation kinetics in baking
- Innovations in yeast for dairy applications
- Yeast metabolism in food preservation
- Impact of yeast on food texture
- Functional properties of yeast in products
- Yeast interactions with dairy microorganisms
- Yeast selection for improved fermentation
- Nutritional aspects of yeast in foods
- Yeast and gluten-free baking technologies
- Yeast-derived bioactive compounds in foods
- Consumer perceptions of yeast in products
- Sustainability of yeast in food production
- Yeast in traditional vs. modern baking
- Yeast's role in food safety protocols
- Future trends in yeast-based food innovations
Assessment
Submissions will be assessed for originality, innovation, and relevance. Accepted papers will be presented at the conference and considered for publication opportunities in reputed academic platforms.
Registration
Participants are requested to complete the registration process following acceptance of their paper. Registration ensures inclusion in the conference schedule and official records.
Publication
All accepted manuscripts will be eligible for publication consideration in conference proceedings and associated academic journals.