Hybrid Conferencee

International Conference on Yeast in Food and Beverage Innovation (ICYFBI - 26)

19th - 20th August 2026 | Prague, Czech Republic
Sample Abstract
Download
Conference Brochure
Sample Full Paper
Download
Conference Notifications:

"Be sure to check this section regularly for all Research Plus International Conference updates. We’ll keep you informed about deadlines, event details, and more important notifications."

Call for Papers Extended:
"The deadline for full paper submissions has been extended for the Research Plus International Conference in Prague. Submit your research by today to participate in one of the top conferences."
Certificate of Presentation:
"Present your research and receive a Certificate of Presentation to recognise your valuable contribution to the conference."
Abstract Submissions Open:
"Abstract submissions for the Prague event are now open! Don’t miss the chance to present your research. Submit now."
Networking with Global Experts:
"Engage with researchers and professionals from around the world at the Prague conference. Build collaborations and gain insights from leading experts."
Keynote Speaker Sessions:
"Don’t miss our Keynote Sessions in Prague, featuring global leaders and innovators sharing their knowledge."
Best Paper & Best Paper Presentation Award:
"Submit your paper and stand a chance to win the Best Paper Presentation Award. The winner will be recognized at the conference in Prague."
SDG-Inspired Conference Focus:
"Our conference will highlight research that addresses global sustainability, inclusive education, and solutions for environmental challenges."

Call for Paper

The ICYFBI aims to explore emerging trends and future directions in research and innovation. It provides a collaborative platform for researchers and professionals to share ideas that shape the future of their respective domains.

The conference highlights advancements in Yeast, encouraging innovative, solution-oriented research that addresses global challenges and technological evolution.

Authors are invited to submit papers addressing, but not limited to, the following areas:

01
Yeast in food fermentation processes
02
Innovations in yeast for beverages
03
Yeast flavor profiles in food products
04
Health benefits of yeast in food
05
Yeast in traditional food production
06
Functional foods and yeast applications
07
Yeast in dairy product fermentation
08
Yeast and gluten-free baking
09
Yeast in plant-based food innovations
10
Yeast as a food preservative
11
Yeast in alcoholic beverage production
12
Nutritional aspects of yeast in diets
13
Yeast in flavor enhancement techniques
14
Yeast and food safety considerations
15
Yeast in culinary arts and gastronomy
16
Yeast-derived ingredients in food industry
17
Yeast in snack food innovations
18
Fermentation and food sustainability
19
Yeast in health food products
20
Future trends in yeast food applications