| Foreword | Impressions: Past, Present and Future | Kunitoshi Yoshihira | Graduate School Toa University |  |
| Reviews and Articles | Kinetics of Microorganism Death and Enzyme Inactivation in High-pressure Carbonated Solutions | Mitsuya Shimoda | Faculty of Agriculture, Graduate School of Kyushu University |  |
| Topics and Progress in Tea Flavor Science | Michiko Kawakami | Department of Food Sciences, Ibaraki Christian University |  |
| Chemical Structure of an Anthocyanin Pigment Isolated from Myoga (Zingiber mioga Rocs.) | Yoshiaki Kate | San-Ei Gen F. F. I. Inc. |
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| Hiroyuki Sate | San-Ei Gen F. F. I. Inc. |
| Hiromitsu Aoki | San-Ei Gen F. F. I. Inc. |
| Yukihiro Goda | National Institute of Health Sciences |
| Art Taste | What Shape's Your Seafood In?
Trade and Food Culture in the Tsukiji Seafood Market | Theodore C. Bestor | Professor of Anthropology, Reischauer Institute of Japanese Studies, Harvard University |
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