| Foreword | The Age for Processed Foods | Yusaku Fujio | Suzugamine Women's College | |
| Feature Articles: Food Processing and Technology | Current Status of Membrane Technology for Food Processing | Atsuo Watanabe | Graduate School of Science and Technology, Niigata University | |
| Sol-gel Transition of Food Biopolymers in Food Processing | Katsuyoshi Nishinari | Department of Food and Nutrition Faculty of Human Life Science Osaka City University | |
| Microencapsulation of Food Flavorings by Inclusion in Cyclodextrin and by Spray Drying and Its Release Characteristics | Takeshi Furuta
Hidefumi Yoshii
Hirokazu Shiga
Apinan Soottitantawat | Department of Biotechnology, Tottori University | |
| Fouling and Cleaning in Food Manufacturing Processes | Kazuhiro Nakanishi | Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University | |
| Stabilization of Foods by Drying: Drying Mechanism of Liquid and Gelled Foods and Quality Change during Drying | Shuichi Yamamoto | Department of Chemical Engineering, Yamaguchi University | |
| Review and Articles | Cerebral Neuroprotective Effects of Green Tea Components, Theanine and Catechins | Takami Kakuda | Central Research Institute, ITOEN, LTD. | |
| How Well Do Consumers Use Nutrition Labels? -Results of Recent Studies in the United States- | Keiko Tanaka | Shukugawa Gakuin College | |
| Trends of Nutritional and Functional Enhancement of Plant Food in Europe | Satoshi Fujita | S. Fujita Consultant Office | |
* | FFI Reports |