| Palatability and life. | Shizuko Yamaguchi, Dept. of Nutrition, Faculty of Applied Biosciences, Tokyo University of Agriculture | |
| The pleasure of creating good taste and dish. | Hideki Oouchi, TEA Club Seijo | |
| The valuation of tea: oolong tea is the best one. | Yokichi Matsui, Research Center, Institute for Food & Beverage, Suntory Limited. | |
| Eat throuogh the mouth to live with dignity. | Setsuko Kanaya, Clinical Nutrition Department, Seirei Mikatabara General Hospital | |
| Control of salt-intake behavior by central nervous system. | Eiji Watanabe, National Institute for Basic Biology and PREST of Japan Science and Technology Corporation | |
| Reactions to palatability: Roles of bioactive substances in the brain. | Takashi Yamamoto, Behavioral Physiology, Graduate School of Human Sciences, Osaka University | |
| Chew up well to live healthily: Roles of histamine neurons in regulation of energy metabolism | Toshiie Sakata, Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University | |
| Importance of oral sensory function and eating for patient with oral cancer – Pleasure of eating and life. | Masaaki Takita, Dep. Oral Surg., Saiseikai Nakatsu Hospital | |
