| Chemosensory perception: receptor, neural circuitry, and behavior | Kazushige Touhara, Deparｔment of Integrated Biosciences, The university of Tokyo |
|
| Fish tastes amino acids not only by gustatory system but also by olfactory system | Takayuki Shoji, Dept. Marine Biol., Sch. Marine Sci. Tec., Tokai Univ. |
|
| Learned synesthesia between taste and smell | Nobuyuki Sakai, Kobe Shoin Women’s University |
|
| Aroma components for flavor creation | Tsukasa Saito, Flavor Institute, T. Hasegawa Co., Ltd. |
|
| Interaction of flavor with taste in the palatability for dried bonito broth | Toru Fushiki, Division of Applied Life sciences, Graduate School of Agriculture, Kyoto University |
|
| Topics presented by an Italian chef | Yasuhiro Sasajima, IL GHIOTTONE, RISTORANTE |
|
| Wine tasting in Japanese Market | Miyuki Katori, Freelance Food & Wine Journalist |
|
