| Scientific world producing umami and food acceptability: Taste, aroma and color |
| Masatsune Murata, Ochanomizu University, Department of Nutrition and Food Science |
| History of glutamate production |
| Chiaki Sano, Institute for Innovation, Ajinomoto. Co., Inc |
| Maillard reaction and "palatability" |
| Tadayoshi Katsumata, Food Research & Development Laboratory, Kirin Kyowa Foods Co., Ltd. |
| Relation between aroma and taste: A new viewpoint of food development |
| Mitsuya Shimoda, Course of Food Science & Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyusyu University |
| Development of 'Ajiwai-Kodawari process' to produce novel fresh cream |
| Yoshinori Komatsu, Intellectual property Department, Meiji Co., Ltd. |
| Development of new food container (Pouch in Dispenser) to keep high quality of soy sauce |
| Yoshinobu Mogi, Manufacturing Division, Yamasa Corporation |
