This book investigates the multifaceted roles and applications of yeasts in the food industry. It draws upon extensive research and practical knowledge to provide a comprehensive overview of yeast biology, genetics, and their impact on food production and quality. The work aims to consolidate current understanding and highlight future directions in yeast research for food applications.

This text is recognized as a significant contribution to the field of food microbiology and biotechnology. It is valued for its detailed scientific content and its comprehensive scope, making it a key reference for researchers and professionals in the food industry. The book is expected to be a foundational resource for understanding yeast applications in food science.