Symposium

Palatability and “body” in cuisine

May 24,2002 (Tokyo)

Introductory Remarks: Palatability and “body” in cuisine Toru Fushiki, Lab. Nutri. Div. Food Sci. and Biotech., Grad. Sch. Of Agr., Kyoto Univ
“Body” in cuisine Yukio Hattori, Ecole de Cuisine et Nutrition Hattori, leçon de Goût
Why merchandising requires ‘Koku’ now? Masahumi Konishi, Office16, Co.
Fullness of beer Shuya Tanimura, Research Laboratories of Brewing, Technology Development Dept., Kirin Brewery Co., Ltd.
Producing Method of KOKU – from experience of developing industrial seasoning Naohiro Miyamura, Food Products Development Center, Seasoning & Food Products Company, Ajinomoto Co., Inc.
KOKU, what is it? Keiko Hatae, Graduate School of Humanities and Sciences, Ochanomizu Universiity
Palatability annd “koku”: Preference to bonite buillon and fat. Toru Fushiki, Hiroya Kawasaki and Ayako Suzuki: Lab. Nutri. Div. Food Sci. and Biotech., Grad. Sch. Of Agr., Kyoto Univ.
Central mechanisms of palatability Takashi Yamamoto, Department of Behavioral Physiology, Graduate School of Human Sciences, Osaka University
Panel discussion: Palatability and “body” in cuisine Atsushi Okiyama, Quality Assurance & External Scientific Affairs Department, Ajinomoto Co., Inc.