AFTER

Conference Session Tracks

11 Tracks

Aligned with

UN Sustainable Development Goals

This conference contributes to global sustainability by aligning its research discussions and academic sessions with key United Nations Sustainable Development Goals. It fosters knowledge exchange, innovation, and collaborative engagement.

SDG 2 — Zero Hunger

SDG 3 — Good Health and Well-being

SDG 7 — Affordable and Clean Energy

SDG 9 — Industry, Innovation and Infrastructure

SDG 12 — Responsible Consumption and Production

Session Tracks

Track 01

Advancements in Yeast Strain Development

This track focuses on the latest research in yeast strain improvement for enhanced fermentation processes. Discussions will include genetic modifications, natural selection, and their implications for dairy and bakery applications.

Track 02

Fermentation Technology Innovations

This session will explore cutting-edge fermentation technologies that optimize yeast performance in dairy and bakery products. Participants will share insights on bioreactor designs, process control, and scalability.

Track 03

Functional Foods and Yeast Applications

This track will delve into the role of yeast in the development of functional foods with health benefits. Presentations will cover bioactive compounds, nutritional enhancements, and consumer acceptance.

Track 04

Microbiological Aspects of Dairy Fermentation

This session will address the microbiological dynamics of yeast in dairy fermentation processes. Topics will include yeast interactions with lactic acid bacteria and their impact on product quality.

Track 05

Bakery Microbiology: Yeast in Bread Making

This track will examine the microbiological factors influencing yeast performance in bread making. Participants will discuss yeast metabolism, dough fermentation, and the resulting effects on flavor and texture.

Track 06

Flavor Development in Yeast-Based Products

This session will focus on the biochemical pathways of flavor development in yeast-fermented products. Researchers will present findings on volatile compounds and their sensory implications.

Track 07

Quality Control in Yeast Fermentation

This track will highlight methodologies for ensuring product quality in yeast fermentation processes. Topics will include monitoring fermentation parameters and assessing product consistency.

Track 08

Yeast-Derived Ingredients in Food Biotechnology

This session will explore the innovative use of yeast-derived ingredients in food biotechnology. Discussions will include applications in flavoring, emulsification, and nutritional enhancement.

Track 09

Novel Applications of Yeast in Food Products

This track will showcase groundbreaking applications of yeast in various food products beyond traditional uses. Presentations will cover emerging trends and market opportunities for yeast-based innovations.

Track 10

Sensory Evaluation of Yeast-Fermented Products

This session will focus on sensory evaluation methodologies for assessing yeast-fermented products. Participants will discuss consumer preferences and the impact of sensory attributes on product acceptance.

Track 11

Dairy Science and Yeast Interactions

This track will investigate the interactions between yeast and dairy components during fermentation. Topics will include yeast metabolism of lactose and its effects on dairy product characteristics.