| 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. | |