International Conference on Yeast Fermentation and Brewing Science (ICYFBS - 27)

This session will explore innovative approaches to yeast strain selection for optimized fermentation processes. Participants will discuss the impact of genetic and phenotypic variations on brewing performance.

This track focuses on the kinetics of yeast fermentation, emphasizing mathematical modeling and experimental techniques. Attendees will examine the factors influencing fermentation rates and product yields.

This session addresses the role of microorganisms in brewing, including both beneficial and spoilage organisms. Discussions will highlight strategies for managing microbial populations to ensure product quality.

Participants will delve into techniques for optimizing fermentation conditions to enhance efficiency and product quality. Case studies will illustrate successful optimization strategies in various brewing contexts.

This track will cover the metabolic pathways of yeast and their influence on flavor and aroma development in beer. Researchers will present findings on how metabolic engineering can enhance brewing outcomes.

This session will focus on the implementation of quality control measures throughout the brewing process. Experts will share methodologies for ensuring consistency and safety in beer production.