| Foreword | Food and Water in the 21st Century | Yasuyuki Yamada | Professor Emeritus of Nara Institute of Science and Technology |  |
| Reviews | Utilization of Natural Colors: Photostabilization of Safflower (Carthamus tinctorius L.) Red Carthamin | Hironori Oda | Osaka Kyoiku University |  |
| On the Functionality of Olvanil, a Capsaicin Analog of No or Very Low Pungency | Tatsuo Waranabe
Kenji Kobata
Akihito Morita
Yusaku Iwasaki | School of Food and Nutritional Sciences, University of Shizuoka |  |
| Long Known but Brand New Useable Tool for Food Science - New Use of Natural Cyclodextrins - | Lenji Terao
Mayuko Konishi
Daisuke Nakata
Yukiko Uekaji | CycloChem Co., Ltd. |  |
| New Pharmacological Functions of Luo Han Guo | Chiaki Kamei | Faculty of Pharmaceutical Sciences, Okayama University |  |
| Masaki Sugiura | R&D Division, Saraya Co., Ltd. |
| Progress in Recent Starch Science - (Part-I) Macromolecular Structure of Starch - | Hanjun Tang | Graduate School of Agriculture, Kinki University |  |
| Yukio Kawamura | Faculty of Agriculture, Kinki University |
| Toshio Mitsunaga | Professor Emeritus of Kinki University |
| Utilization of Odorless Konnyaku (Amorphophallus Konjac) Powder and Tobiko (Fly Powder of Konnyaku); From Basic Research to Practical Application | Tomoko Kimura | School of Life Studies, Sugiyama Jogakuen University |  |
| Tatsuyuki Sugahara | Seitoku University |
| ArtTaste | Background of Some Japanese Expressions about Food (1) "Fuwa-Fuwa" and "Mattari" | Fumiyo Hayakawa | National Food Research Institute, Food Function Division |  |