Spent brewer’s yeast (SBY) is a byproduct of the brewing industry traditionally used as a feed additive, although it could have much broader applications. In this paper, a comprehensive review of valorization of SBY for the production of high-value products, new materials, and biofuels, as well as environmental application, is presented. An economic perspective is given by mirroring marketing of conventional SBY with innovative high-value products. Cascading utilization of fine chemicals, biofuels, and nutrients such as proteins, carbohydrates, and lipids released by various SBY treatments has been proposed as a means to maximize the sustainable and circular economy.

This qualitative study provides an in-depth overview of requirements engineering (RE) education in Swiss higher education institutions, comparing the offerings at universities and universities of applied sciences. The findings reveal major diversity in course formats, content, and institutional contexts, with a strong emphasis on industry relevance. Many programmes incorporate practical learning, project-based assessments, and alignment with professional standards like the Certificate of Professional Requirements Engineering of the International Requirements Engineering Board. While this research is specific to Switzerland, its insights have broader implications for RE education in Europe, particularly in dual higher education systems. The study highlights the growing importance of emerging themes such as artificial intelligence, stressing the need for curricula that remain responsive and future-oriented. To deepen understanding and strengthen the validity of findings, ongoing research will triangulate educator insights with student and industry perspectives, enabling a systematic comparison of needs, expectations, and perceived challenges in RE education. This triangulated approach will support the development of effective, inclusive, and practice-oriented RE curricula.

Fermentation is a foundational process that has historically underpinned the development of global civilizations. By extending the shelf life of perishable ingredients while enhancing flavor, nutrition, and bioactive properties, fermentation has provided the food security necessary for societies to flourish. Traditionally, these processes utilized locally available raw materials—such as milk, cereals, fruits, and vegetables—to produce a diverse array of non-alcoholic, alcoholic, and functional foods. This review explores the evolution of prominent ancient fermentation products and the contemporary movement to revive their authentic sensory profiles, including unique aromas and textures. Furthermore, it examines the transition from traditional artisanal methods to modern industrial production, where the use of standardized starter cultures and precise process parameters ensures product uniformity for the global market while employing precision fermentation to improve traditional fermentation products. By bridging ancestral wisdom with modern food science, this review highlights the enduring relevance of fermentation in the current food landscape.