Flex Conference (Physical / Digital)

International Conference on Yeast in Dairy and Bakery Products - (ICYDBP-26)

14th - 15th October 2026 , Fukuoka - Japan

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Call For Papers

The (ICYDBP-26) emphasizes interdisciplinary collaboration by bringing together experts from diverse fields. It encourages research that integrates multiple perspectives to address complex global challenges.

Key areas such as Yeast are explored to promote cross-domain knowledge exchange and collaborative innovation.

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

All submissions will undergo peer review to ensure quality and interdisciplinary relevance. Accepted papers will be presented and considered for publication in journals and conference proceedings.

Registration

Registering for the conference provides access to keynote sessions, technical presentations, and networking opportunities with global experts.

Publication

Publishing through the conference enhances the visibility of your research and connects your work with a broader academic audience.