activities

*"Food Palatability - Fundamentals, R&D and Marketing"
June 15,2001 (Tokyo)
PROGRAM

Food palatability: An overview from various aspects
Keiko Abe, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
"KANSEI" Engineering for investigating food preference
Yasuyuki Sagara, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Palatability on texture, aroma and taste of meat
Toshihide Nishimura, Faculty of Applied Biological Science, Hiroshima University
Taste of seafood
Hioki Abe, Department of Aquatic Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Possible factors to decide the taste of cooked rice
Etsuko Maruyama, Faculty of Human Life and Environment, Nara Women's University
Isolation of branched short-chain fatty acids non-producing Natto bacteria and its application to production of Natto with light smells
Hiroshi Takemura, Mitsukan Group Corporation
Nutritional properties of diacylglycerol and its palatability
Yoshihisa Katsuragi, Health care products research laboratories, Kao Corporation
Future course in the technology development of food industry in Japan and taste preference
Akinori Noguchi, Research planning and coordination division, Japan International Research Center for Agricultural Sciences (JIRCAS)
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