|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