Call for Paper
The ICYDBP is dedicated to advancing research excellence by bringing together leading scholars, scientists, and professionals from across the globe. It provides a platform for the dissemination of high-quality research and innovative methodologies.
With a strong focus on Yeast the conference promotes research that contributes to academic depth, practical insights, and interdisciplinary knowledge integration.
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
Peer Review & Quality
All submissions will be evaluated through a structured peer-review process to ensure academic rigor and contribution to the field. Accepted papers will be presented and may be considered for publication in high-quality journals and indexed conference proceedings.
Registration
Secure your participation by completing the registration process at the earliest. Limited presentation slots are allocated on a first-come, first-served basis.
Publication
High-quality submissions will be prioritized for publication opportunities in recognized journals and indexed proceedings.