Scope of Submission
We welcome submissions from a broad range of disciplines, including but not limited to:
- 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
All papers must be original and not previously published or submitted elsewhere.
