| Food palatability: An overview from various aspects | Keiko Abe, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo | |
| “KANSEI” Engineering for investigating food preference | Yasuyuki Sagara, Graduate School of Agricultural and Life Sciences, The University of Tokyo | |
| Palatability on texture, aroma and taste of meat | Toshihide Nishimura, Faculty of Applied Biological Science, Hiroshima University | |
| Taste of seafood | Hioki Abe, Department of Aquatic Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo | |
| Possible factors to decide the taste of cooked rice | Etsuko Maruyama, Faculty of Human Life and Environment, Nara Women’s University | |
| Isolation of branched short-chain fatty acids non-producing Natto bacteria and its application to production of Natto with light smells | Hiroshi Takemura, Mitsukan Group Corporation | |
| Nutritional properties of diacylglycerol and its palatability | Yoshihisa Katsuragi, Health care products research laboratories, Kao Corporation | |
| Future course in the technology development of food industry in Japan and taste preference | Akinori Noguchi, Research planning and coordination division, Japan International Research Center for Agricultural Sciences (JIRCAS) | |
