Consistent Academic Support
Science Net ensures that research activities continue without interruption in the current global situation. Participants can engage through digital and hybrid conference formats.
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Conference Program
Session Tracks
Aligned with
UN Sustainable Development Goals
This conference contributes to global sustainability by aligning its research discussions and academic sessions with key United Nations Sustainable Development Goals. It fosters knowledge exchange, innovation, and collaborative engagement.
Why it matters
SDG 2 — Zero Hunger
SDG 3 — Good Health and Well-being
SDG 7 — Affordable and Clean Energy
SDG 9 — Industry, Innovation and Infrastructure
SDG 12 — Responsible Consumption and Production
Explore
All Session Tracks
Track 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.
Track 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.
Track 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.
Track 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.
Track 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.
Track 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.
Track 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.
Track 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.
Track 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.
Track 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.
Track 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.