activities

*"Palatability and "body" in cuisine"
May 24,2002 (Tokyo)
PROGRAM

Introductory Remarks: Palatability and "body" in cuisine
Toru Fushiki, Lab. Nutri. Div. Food Sci. and Biotech., Grad. Sch. Of Agr., Kyoto Univ
"Body" in cuisine
Yukio Hattori, Ecole de Cuisine et Nutrition Hattori, leçon de Goût
Why merchandising requires 'Koku' now?
Masahumi Konishi, Office16, Co.
Fullness of beer
Shuya Tanimura, Research Laboratories of Brewing, Technology Development Dept., Kirin Brewery Co., Ltd.
Producing Method of KOKU - from experience of developing industrial seasoning
Naohiro Miyamura, Food Products Development Center, Seasoning & Food Products Company, Ajinomoto Co., Inc.
KOKU, what is it?
Keiko Hatae, Graduate School of Humanities and Sciences, Ochanomizu Universiity
Palatability annd "koku": Preference to bonite buillon and fat.
Toru Fushiki, Hiroya Kawasaki and Ayako Suzuki: Lab. Nutri. Div. Food Sci. and Biotech., Grad. Sch. Of Agr., Kyoto Univ.
Central mechanisms of palatability
Takashi Yamamoto, Department of Behavioral Physiology, Graduate School of Human Sciences, Osaka University
Panel discussion: Palatability and "body" in cuisine
Atsushi Okiyama, Quality Assurance & External Scientific Affairs Department, Ajinomoto Co., Inc.
top
activities


Copyright(C)Society for Research on Umami Taste., 2000. All rights reserved.