Norway-Japan Marine Seminar 2012

MAY 10 2012
TOKYO, Japan

Masataka Satomi

Research Scientist
National Research Institute of Fisheries Science, Fisheries Research Agency (FRA)

Educational background :

-Ph. D. in fisheries science, Graduate School of fisheries science,Tokyo University of Fisheries, March 1998.

-M.S. in fisheries science, Graduate School of fisheries science, Tokyo University of Fisheries, March 1994.

-B.S. in fisheries science, Department of Food Science and Technology, Faculty of Fisheries Science, Tokyo University of Fisheries, March 1992.

Dissertation :

Study of novel microorganisms in fermented seafood (in Dr. T. Fujii’s laboratory)


Research Scientist, April 1997 to present. Food Hygiene and Management Research Group, Research Center for Biochemistry and Food Technology, NRIFS, FRA, Japan.

Scientific activity:

Since 1997, I have conducted researches on the identification of bacteria related to seafood spoilage and bacterial taxonomy, in NRIFS, FRA. Since 2006, my main topic is diversity of histamine producing halophilic bacteria in fermented seafood. In 2010, I conducted a preliminary surveillance of histamine in Japanese fish products, supported by the Ministry of Agriculture, Forestry and Fisheries.

– More than 40 publications in peer reviews

– Collaboration with scientists of several countries, with USA projects or other international projects (China and Thailand). During 2005-2006, I belonged to California Institute of Technology, Jet Propulsion Laboratory, in USA as a sabbatical researcher.


2012-05-10 at 13:50: Unique characteristics of Japanese fermented seafood