| Palatability of Foodstuffs | Keiko Abe, Graduate School Of Agricultural and Life Sciences, The University of Tokyo | |
| Diverse Use and Flavor Comonents of Condiments in Japanese Cuisine | Kikue Kubota, Ochanomizu University | |
| Analysis of dried bonito stock and application to development of food product | Hirokazu Kawaguchi, Seasoning Development & Technology Center, Ajinomoto Co., Inc. | |
| Scientific research of the deliciousness of chocolate | Nobuaki Takahashi, Research Institute, Morinaga & Co., Ltd. | |
| Relationships between mesostructure and food texture on flour-based products | Tatsurou Maeda, Research Center for Basic Science Research and Development, Quality Assurance Division, Nisshin Seifun Group Inc. | |
| Biological approaches for taste evaluation | Hideaki Ushio, Tokyo University of Marine Science and Technology, Department of Food Science and Technology | |
| The molecular mechanism of adaptation of taste sensation | Osamu Saitoh and Ikuo Masuho, Dept. of Bio-Science, Faculty of Bio-Science, Nagahama Institute of Bio-Science and Technology | |
| Taste Mapping of Foodstuffs Using Taste Sensors | Hidekazu Ikezaki, Intelligent Sensor Technology, Inc. | |
| How wonderful, happy and delicious tastes and flavors of the Japanese sake transmitted and described in ancient and old literatures | Eiji Ichishima, Department of Bioinformatics, Faculty of Engineering, Soka | |