International Conference on Yeast in Dairy and Bakery Products
(ICYDBP - 26)

5th - 6th December 2026 Melbourne, Australia (Hybrid Event)

Call for Paper

The ICYDBP is committed to addressing global challenges through impactful research and sustainable solutions. It brings together researchers dedicated to advancing knowledge for societal benefit. Focusing on Yeast, the conference promotes research aligned with global development goals and long-term sustainability. Authors are invited to submit papers addressing, but not limited to, the following areas:

  • 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
Review & Publication

All submissions will be reviewed for their contribution to global impact and research quality. Accepted papers will be presented and considered for publication in reputed platforms.

Registration

Join participants from around the world by completing your registration and becoming part of a global research community.

Publication

Accepted papers will gain international exposure through conference presentations and publication opportunities.

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