1 7178835943 | [email protected]

ICYFBI · Registering as Listener

International Conference on Yeast in Food and Beverage Innovation

2nd Apr – 3rd Apr 2027 Mashhad, Iran Standard / Physical Participation

Listener Registration From

$—

$— in person

Registration Benefits:

Official invitation letterIssued automatically after registration

Certificate & digital materialsGet certificate, slides and resource materials

Supporting global researchConnect with researchers across 30+ countries

Select registration mode

Prices are shown before tax and bank charges — no surprises at checkout.

Standard / Physical $—

On-site keynotes, talks, workshops, networking, conference kit and certificate.

Select

Virtual $—

Live streaming access to all sessions, digital materials and certificate.

Select

All sessions Networking Certificate Invitation letter Conference kit

Amount:

Your details

We only need what's required to register and email your confirmation. Everything else is optional.

Full Name *

Email Address *

Mobile Number *

City *

State *

Country *

Zip / Postal Code

Address

Credit Card

Debit Card

Net Banking

Cash Card

Unified Payments

For Support Please Contact

[email protected]

Coupon code

Have a code? Apply it here — the discount updates the total immediately.

Apply

I agree to the Terms & Conditions and Refund & Cancellation Policy

VISA MC AMEX UPI

Payments encrypted & processed securely. Refundable up to 14 days before the event.

Registration summary

ConferenceICYFBI

ModeStandard / Physical

ParticipationListener

Registration fee$—

Bank charges (5.8%)$—

Discount-$0.00

Total payable $—

Includes all bank processing charges — the amount above is exactly what will be charged. View charge breakdown

Need help?

Contact our registration team:

1 7178835943

[email protected]

Benefits of Registering as Listener

Access to Conference Sessions

Networking Opportunities

Certificate of Participation

Invitation Letter Support

Conference Kit / Materials

Access to Keynote Sessions

Conference Session Tracks

SDG-Aligned Research Themes

International Conference on Yeast in Food and Beverage Innovation conference tracks support global knowledge exchange, innovation, and sustainable development priorities across diverse disciplines.

SDG 9 - Industry, Innovation and Infrastructure

SDG 12 - Responsible Consumption and Production

This track explores the latest advancements in yeast applications for enhancing food production processes. Emphasis will be placed on novel yeast strains and their functional roles in food biotechnology.

This session focuses on cutting-edge fermentation technologies that drive innovation in beverage production. Discussions will include the role of yeast in flavor development and the creation of unique beverage profiles.

This track examines the potential of yeast as a source of bioactive compounds for nutraceuticals and functional foods. Researchers will present findings on the health benefits and nutritional properties of yeast-derived ingredients.

This session delves into the sensory attributes of yeast-enhanced food products, focusing on consumer perception and acceptance. Presentations will highlight methodologies for evaluating flavor and aroma profiles.

This track addresses the role of yeast biotechnology in enhancing food safety measures. Topics will include yeast's ability to inhibit pathogens and its application in food preservation.

This session explores sustainable strategies for yeast utilization in food and beverage production. Discussions will focus on reducing environmental impact while maximizing yeast efficiency.

This track highlights the role of yeast-derived enzymes in optimizing food processing techniques. Presentations will cover enzyme functionality and their impact on product quality and yield.

This session investigates the discovery and characterization of novel yeast strains with unique functional properties. Researchers will discuss their applications in various food and beverage contexts.

This track focuses on the microbiological aspects of yeast in fermentation, examining its interactions with other microorganisms. The implications for food safety and product quality will be a key discussion point.

This session explores the metabolic pathways of yeast that contribute to flavor development in food and beverages. Presentations will highlight the biochemical processes that influence taste and aroma.

This track addresses the optimization of food processes through the application of yeast technologies. Participants will share innovative approaches to enhance efficiency and product consistency in food manufacturing.