All Session Tracks

• Track 01 – Yeast Biotechnology in Food Production
  This track focuses on the innovative applications of yeast biotechnology in the production of functional foods and nutraceuticals. Discussions will include fermentation processes, yeast strains, and their roles in enhancing food quality and safety. Aligned SDGs: SDG 2 – Zero Hunger  |  SDG 3 – Good Health and Well-being  |  SDG 12 – Responsible Consumption and Production
• Track 02 – Bioactive Compounds from Yeast
  This session will explore the extraction and characterization of bioactive compounds derived from yeast. Emphasis will be placed on their health benefits and potential applications in functional food development. Aligned SDGs: SDG 3 – Good Health and Well-being  |  SDG 4 – Quality Education  |  SDG 9 – Industry, Innovation and Infrastructure
• Track 03 – Probiotics and Gut Health: The Role of Yeast
  This track examines the role of yeast-based probiotics in modulating gut microbiota and promoting overall health. Research findings on the mechanisms of action and clinical applications will be presented. Aligned SDGs: SDG 3 – Good Health and Well-being  |  SDG 4 – Quality Education  |  SDG 12 – Responsible Consumption and Production
• Track 04 – Functional Ingredients from Yeast: Innovations and Applications
  This session highlights the development and application of functional ingredients sourced from yeast. Topics will include their nutritional profiles, health benefits, and integration into various food products. Aligned SDGs: SDG 2 – Zero Hunger  |  SDG 3 – Good Health and Well-being  |  SDG 12 – Responsible Consumption and Production
• Track 05 – Fermentation Technologies for Nutraceutical Development
  This track focuses on advanced fermentation technologies utilized in the production of nutraceuticals. Participants will discuss innovative methods and their impact on product efficacy and safety. Aligned SDGs: SDG 2 – Zero Hunger  |  SDG 3 – Good Health and Well-being  |  SDG 9 – Industry, Innovation and Infrastructure
• Track 06 – Functional Genomics of Yeast: Implications for Food Science
  This session delves into the functional genomics of yeast and its implications for food science. Researchers will present findings on gene expression, metabolic pathways, and their relevance to functional food innovation. Aligned SDGs: SDG 2 – Zero Hunger  |  SDG 3 – Good Health and Well-being  |  SDG 12 – Responsible Consumption and Production
• Track 07 – Health-Promoting Properties of Yeast-Derived Compounds
  This track investigates the health-promoting properties of various yeast-derived compounds. Studies will focus on their bioactivity, mechanisms of action, and potential therapeutic applications. Aligned SDGs: SDG 3 – Good Health and Well-being  |  SDG 4 – Quality Education  |  SDG 9 – Industry, Innovation and Infrastructure
• Track 08 – Yeast Metabolism and Its Impact on Food Quality
  This session will explore the metabolic pathways of yeast and their influence on food quality and safety. Discussions will include how metabolic processes can be harnessed to enhance functional food properties. Aligned SDGs: SDG 2 – Zero Hunger  |  SDG 3 – Good Health and Well-being  |  SDG 12 – Responsible Consumption and Production
• Track 09 – Nutraceutical Formulation: Challenges and Innovations
  This track addresses the challenges and innovations in the formulation of nutraceuticals using yeast. Participants will share insights on ingredient interactions, stability, and consumer acceptance. Aligned SDGs: SDG 3 – Good Health and Well-being  |  SDG 4 – Quality Education  |  SDG 12 – Responsible Consumption and Production
• Track 10 – Food Biotechnology Applications of Yeast
  This session focuses on the diverse applications of yeast in food biotechnology. Topics will include yeast's role in food preservation, flavor enhancement, and nutritional improvement. Aligned SDGs: SDG 2 – Zero Hunger  |  SDG 3 – Good Health and Well-being  |  SDG 12 – Responsible Consumption and Production
• Track 11 – Functional Food Safety: Yeast as a Key Ingredient
  This track examines the safety aspects of incorporating yeast into functional foods. Researchers will discuss regulatory considerations, risk assessment, and best practices for ensuring consumer safety. Aligned SDGs: SDG 3 – Good Health and Well-being  |  SDG 4 – Quality Education  |  SDG 12 – Responsible Consumption and Production

Alignment with the Sustainable Development Goals
Alongside its academic focus, the conference promotes responsible research, ethical practice and knowledge-driven development. Its session tracks collectively contribute to the following United Nations Sustainable Development Goals.

• SDG 2
  Zero Hunger
• SDG 3
  Good Health and Well-being
• SDG 4
  Quality Education
• SDG 9
  Industry, Innovation and Infrastructure
• SDG 12
  Responsible Consumption and Production