International Conference on Yeast in Dairy and Bakery Products

ICYDBP

19th Aug – 20th Aug 2026 Dublin, Ireland

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Registration Summary

Conference ICYDBP

Date 19th Aug – 20th Aug 2026

Location Dublin, Ireland

Participation Type Listener

Organizer Science Leagues

Registration Mode Standard / Physical

Registration Fee USD 0.00

Bank Convenience Charges (5.8%)i USD 0.00

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Conference Session Tracks

Aligned with UN Sustainable Development Goals

The conference's session tracks effectively support the following SDGs.

01 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.

SDG 2 SDG 9

02 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.

SDG 7

03 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.

SDG 3 SDG 2

04 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.

SDG 3 SDG 12

05 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.

SDG 2 SDG 12

06 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.

SDG 3 SDG 2

07 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.

SDG 12

08 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.

SDG 9 SDG 12

09 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.

SDG 9 SDG 12

10 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.

SDG 3 SDG 12

11 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.

SDG 2 SDG 3