Part I: Yeast biodiversity and application 1. Yeasts biodiversity and divergent substrate utilization from the second-generation biomass for the production of green chemicals and fuel 2. Understanding thermotolerance and osmotolerance in yeasts, and their importance in biorefineries 3. Designing yeasts by new synthetic biology techniques: Panorama and Perspectives Part II: Yeast biorefinery applications: biofuels and beyond 4. Yeasts in the production of first and second-generation ethanol: focus on co-utilization of sugars and tolerance to inhibitors 5. Yeasts for production of enzymes and prospects on process consolidation 6. Biofuels production: comparative assessment of yeasts and bacteria (native and recombinants) 7. Xylitol and arabinitol production by yeasts: Challenges, opportunities and commercial scenario 8.

Organic acids production by yeasts in the realm of advancement of biorefinery 9. Emerging bioproducts in biorefinery produced by yeasts Part III: Health and nutrition 10. Role of yeasts in developing designer probiotics and vitamins 11. Yeasts as single-cell protein: A new source for vegan protein. Part V: Process optimization, technological advances and commercialization aspects 12. Optimization strategies for enhanced productivity of bio-renewables in yeast-based bioprocesses 13. Advancements in yeast immobilization techniques for sustainable bioproducts 14. Purification and separation of products from yeast cells cultivated on lignocellulosic hydrolysates 15.

Technological innovations in biomass biorefinery: commercial perspectives, challenges, and future perspectives.