International Conference on Yeast in Food and Beverage Innovation

ICYFBI

5th May – 6th May 2027 Kharkiv, Ukraine

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Registration Summary

Conference ICYFBI

Date 5th May – 6th May 2027

Location Kharkiv, Ukraine

Participation Type Listener

Organizer Science Leagues

Registration Mode Standard / Physical

Registration Fee USD 0.00

Bank Convenience Charges (5.8%)i USD 0.00

Calculated based on 5.8% of the registration fee

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Total Payable 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 Innovative Yeast Applications in Food Production +

This track explores the latest advancements in yeast applications for enhancing food production processes. Emphasis will be placed on novel yeast strains and their functional roles in food biotechnology.

SDG 2 SDG 12

02 Fermentation Technologies and Their Impact on Beverage Innovation +

This session focuses on cutting-edge fermentation technologies that drive innovation in beverage production. Discussions will include the role of yeast in flavor development and the creation of unique beverage profiles.

SDG 9 SDG 12

03 Nutraceuticals and Functional Foods Derived from Yeast +

This track examines the potential of yeast as a source of bioactive compounds for nutraceuticals and functional foods. Researchers will present findings on the health benefits and nutritional properties of yeast-derived ingredients.

SDG 3 SDG 2

04 Sensory Science in Yeast-Enhanced Food Products +

This session delves into the sensory attributes of yeast-enhanced food products, focusing on consumer perception and acceptance. Presentations will highlight methodologies for evaluating flavor and aroma profiles.

SDG 12 SDG 3

05 Yeast Biotechnology: Innovations in Food Safety +

This track addresses the role of yeast biotechnology in enhancing food safety measures. Topics will include yeast's ability to inhibit pathogens and its application in food preservation.

SDG 3 SDG 12

06 Sustainable Production Strategies in Yeast Utilization +

This session explores sustainable strategies for yeast utilization in food and beverage production. Discussions will focus on reducing environmental impact while maximizing yeast efficiency.

SDG 12 SDG 13

07 Yeast Enzymes: Applications in Food Processing +

This track highlights the role of yeast-derived enzymes in optimizing food processing techniques. Presentations will cover enzyme functionality and their impact on product quality and yield.

SDG 9 SDG 12

08 Novel Yeast Strains and Their Functional Properties +

This session investigates the discovery and characterization of novel yeast strains with unique functional properties. Researchers will discuss their applications in various food and beverage contexts.

SDG 2 SDG 9

09 Food Microbiology: Yeast in Fermentation Processes +

This track focuses on the microbiological aspects of yeast in fermentation, examining its interactions with other microorganisms. The implications for food safety and product quality will be a key discussion point.

SDG 3 SDG 12

10 Flavor Development through Yeast Metabolism +

This session explores the metabolic pathways of yeast that contribute to flavor development in food and beverages. Presentations will highlight the biochemical processes that influence taste and aroma.

SDG 2 SDG 12

11 Food Process Optimization Using Yeast Technologies +

This track addresses the optimization of food processes through the application of yeast technologies. Participants will share innovative approaches to enhance efficiency and product consistency in food manufacturing.

SDG 9 SDG 12