| Foreword | Lipids in Food Science and Technology | Jiro Sekiya | Graduate School of Agriculture, Kyoto University |  |
| Feature Articles: Recent Trends in Research and Development of Edible Oils | Dietary Oil and Health | Katsumi Imaizumi | Faculty of Agriculture, Kyushu University |  |
| Arachidonic Acid and Dihomo-g -linolenic Acid - Microbial Production and Physiological Function | Hiroshi Kawashima | Institute for Health Care Science, Suntory Ltd. |  |
| Research and Development of Diacylglycerol Oil | Kenta Mori | Kao Corporation, Health Care Products Research Labs. No.1 |  |
| Edible Oil with a Suppressing Effect on Body Fat Accumulation - Healthy Resseta | Toshiaki Aoyama | Research Laboratory, The Nisshin Oillio Group, Ltd. |  |
| Michio Kasai | Division of Healthcare Science Research Laboratory, The Nisshin Oillio Group, Ltd. |
| Palatability of Dietary Fat | Tohru Fushiki | Graduate School of Agriculture, Kyoto University |  |
| Report | Report of the 10th Conference of the Japanese Society of Food Chemistry | Yoshio Ito | Secretary General of Japanese Society of Food Chemistry
(Technical Adviser, Japan Food Research Laboratories) |  |
| ArtTast | The Language, Culture, and Traditional Cooking of the Ainu | Tomomi Sato | Graduate School of Letters, Hokkaido University |  |