| Foreword | Safety and Risk Management in the Food Industry | Takeshi Tamaki | Japan Food Hygiene Association | |
| Reviews and Reports | Functional Activity of Polyphenols Including Anthocyanins | Toshihiko Osawa | Nagoya University Graduate School of Bioagricultural Sciences | |
| Arsenic Compounds in Marine Products before and after Cooking | Ken'ichi Hanaoka | Department of Food Science and Technology, National Fisheries University | |
| Channel Formation in the Pathogenesis of Alzheimer's Disease and Other Amyloidosis | Yutaka Hirakura | Advanced Research Center for Human Sciences, Waseda University | |
| Bruce L. Kagan | UCLA School of Medicine |
| Studies on Functional Properties of Sawa-wasabi(Wasabia japonica) | Naohide Kinae | School of Food & Nutritional Sciences, University of Shizuoka | |
| Michiyo Furugori |
| Hideki Masuda |
| Protegemos lns Plantas Utiles de Paises Andinos Centrales ! (tercera) | Socrates Shiota | Instituto de Recursos Agrobiologoco Andinos | |
| How Sushi Went Global | Theodore C. Bestor | Departrnent of Anthropology, Cornell University | * |
| The Report of the 4th Symposium on "Why Human is Refreshed by the Fresh Green Odor Emitted by Green Leaves in Forests !" | Akikazu Hatanaka | Yamaguchi University | |
| FFI Reports |