Scope of Submission
We welcome submissions from a broad range of disciplines, including but not limited to:
- Yeast in food fermentation processes
- Innovations in yeast for beverages
- Yeast flavor profiles in food products
- Health benefits of yeast in food
- Yeast in traditional food production
- Functional foods and yeast applications
- Yeast in dairy product fermentation
- Yeast and gluten-free baking
- Yeast in plant-based food innovations
- Yeast as a food preservative
- Yeast in alcoholic beverage production
- Nutritional aspects of yeast in diets
- Yeast in flavor enhancement techniques
- Yeast and food safety considerations
- Yeast in culinary arts and gastronomy
- Yeast-derived ingredients in food industry
- Yeast in snack food innovations
- Fermentation and food sustainability
- Yeast in health food products
- Future trends in yeast food applications
All papers must be original and not previously published or submitted elsewhere.
