| Scientific world producing umami and food acceptability: Taste, aroma and color | Masatsune Murata, Ochanomizu University, Department of Nutrition and Food Science |
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| History of glutamate production | Chiaki Sano, Institute for Innovation, Ajinomoto. Co., Inc |
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| Maillard reaction and “palatability” | Tadayoshi Katsumata, Food Research & Development Laboratory, Kirin Kyowa Foods Co., Ltd. |
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| 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 |
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| Development of ‘Ajiwai-Kodawari process’ to produce novel fresh cream | Yoshinori Komatsu, Intellectual property Department, Meiji Co., Ltd. |
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| Development of new food container (Pouch in Dispenser) to keep high quality of soy sauce | Yoshinobu Mogi, Manufacturing Division, Yamasa Corporation |
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