| Importance of salt reduction, the delicious approached with the taste substance | Einosuke Mizuta : Department of Cardiology, Sanin Rosai Hospital |
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| Peripheral mechanisms of salty taste sensation | Akiyuki Taruno : Department of Molecular Cell Physiology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine |
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| The Method to regulate saltiness using percutaneous electrical stimulation | Hideyuki Ando : Graduate School of International Science and Technology, Osaka University. |
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| Application of umami substance to development of reduced-salt food | Hideki Matsumoto : Ajinomoto Co., Inc. |
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| Application of flavor to development of reduced-salt food | Kenji Sakamoto : Yamasa Corporation |
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| Some natural products modulates salt sensitivity | Yusuke Kanda : MC food Specialties Co., Ltd., |
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| Application of taste contrast effect to reduced salt food | Kyoko Ishikawa : Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University |
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| Salt reduction by applying Crossmodal effects and augmented reality -Foresight of food-cognition engineering- | Katsunori Okajima : Faculty of environment and information science, Yokohama National University |
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