Yeast are single celled microorganisms which are classified as fungi. They are crucial in food chains, and are significant in sulfur, carbon and nitrogen cycles. They also have critical environmental applications, including the elimination of heavy metals from wastewater and bioremediation. The usage of yeasts in biotechnological processes is increasing due to their varied properties. They are used for the production of metabolites and recombinant proteins, as well as in-vivo biotransformations. Majority of yeast species are not harmful to animals or human beings, and have the potential to be utilized in a range of fields that are crucial to human activities. This book explores all the important aspects of yeast biotechnology in the present day scenario. It is a compilation of chapters that discuss the most vital concepts and emerging trends in this field. This book will serve as a reference to a broad spectrum of readers.