Seafood Safety and Technology Division

The Seafood Safety and Technology Division conducts research and development to support the safety and effective use of marine products. As part of the ongoing commitment to safeguarding the integrity of marine products, the division is dedicated to enhancing the monitoring systems for marine biotoxins. The division will contribute to the safe supply of marine products by developing simpler and more accurate inspection methods and reference materials for shellfish toxins. Moreover, the division will elucidate the toxification mechanisms of fish and shellfish using high-accuracy analysis methods. The division is dedicated to the effective use of marine products and conducts research to clarify the functionality and health-promoting effects of marine product components. The division also helps to promote the spread of seafood, improve consumer health, and enhance the added value of marine products. The division will work to accurately elucidate the functionality, safety, and health-promoting effects of marine product-derived components. Furthermore, the division will research methods to scientifically inspect marine products and evaluate their taste.

The Seafood Safety and Technology Division comprises the Marine Biotoxin and Microbiology Research Group and the Seafood Science and Technology Research Group.

Marine Biotoxin and Microbiology Research Group

To contribute to the safe supply of marine products, the Marine Biotoxin and Microbiology Research Group is dedicated to enhancing the monitoring and inspection systems for marine biotoxins, particularly shellfish toxins. Moreover, the group investigates microorganisms that cause food poisoning, such as norovirus and histamine-producing bacteria.

Seafood Science and Technology Research Group

The Seafood Science and Technology Research Group is dedicated to the advancement of marine products. To enhance the added value of marine products, the group engages in research and development focused on the functionality and health-promoting properties of marine product components. The group also explores scientific methodologies for evaluating the gustatory qualities and freshness of marine products.