Hybrid Conferencee

International Conference on Yeast Fermentation and Brewing Science (ICYFBS - 26)

29th - 30th September 2026 | Seoul, South Korea

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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 Seoul. 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 Seoul 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 Seoul conference. Build collaborations and gain insights from leading experts."
Keynote Speaker Sessions:
"Don’t miss our Keynote Sessions in Seoul, 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 Seoul."
SDG-Inspired Conference Focus:
"Our conference will highlight research that addresses global sustainability, inclusive education, and solutions for environmental challenges."

Call for Paper

The ICYFBS 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 fermentation processes optimization
02
Innovations in brewing science techniques
03
Yeast strain selection for brewing
04
Fermentation kinetics in brewing
05
Flavor compounds produced by yeast
06
Yeast health and fermentation efficiency
07
Impact of fermentation temperature on yeast
08
Yeast management in brewing industries
09
Sustainable practices in brewing science
10
Yeast recycling and reuse methods
11
Microbial interactions in fermentation
12
Yeast and alcohol production dynamics
13
Quality control in brewing processes
14
Yeast adaptation to brewing conditions
15
Yeast-derived products in brewing
16
Historical perspectives on brewing yeast
17
Yeast and craft beer innovations
18
Yeast fermentation in non-alcoholic beverages
19
Yeast and sensory analysis in brewing
20
Future trends in brewing yeast research