| Foreword | Completion of the Decoding of Rice Genome Sequence and Prospects for Genetically Modified (GM) Foods | Keiji Kainuma | Ministry of Agriculture, Forestry and Fisheries, Japan, National Food Research Institute |  |
| Reviews | Components of Fish Sauce Ishiru in Noto Peninsula and its Possibilities as a Functional Food | Toshihide Michihata | Food Processing Laboratory, Industrial Research Institute of Ishikawa |  |
| Pigment Ingredients with Physiological Activity in the Textbook of Crude Drug Studies | Shoji Yahara | Medicinal Plant Garden, Graduate School of Pharmaceutical Sciences, Kumamoto University |  |
| Studies on Phospholipid deacylating Enzymes from Yeast Cells | Youichi Tamai | Faculty of Agriculture, Ehime University |  |
| Hydrogen and Methane Fermentation of Solid Wastes from Food Industry | Yutaka Nakashimada
Naomichi Nishio | Graduate School of Advanced Science of Matter, Hiroshima University |  |
| Technical Guidance for High-Speed Countercurrent Chromatography (HSCCC) | Yoichiro Ito | National Heart, Lung, and Blood Institute, National Institutes of Health | - |
| How to Plant Guarana | Marli Costa Poltronieri
Maria de Lourdes Reis Duarte
Joao Eliass Lopes Fernandes Rodrigues
Ramunda de Famima Ribeiro Nazare
Armando Kouzo Kato
Aristoteles Fernando Ferreira de Oliveira | EMBRAPA |  |
| Report | Analysis of Natural Additives in Foods | Hiroyuki Nakazawa | Hoshi University |  |
| ArtTaste | Food Culture in Brazil - A Wealthy Supply Due to Bountiful Nature and Human Creativity | Tamiko Hosokawa | Editor-in-Chief of BUMBA |  |