Dr. Michiaki Yamashita is currently the Chief of Food Safety Assessment Research Group at National Research Institute of Fisheries Science, Fisheries Research Agency (FRA) and Visiting Professor at the Tokyo University of Marine Science and Technology and at the University of Tokyo. His fields of expertise include biochemistry, and genetic engineering of marine organisms. He characterized the molecular mechanisms of heat shock genes and apoptosis-inducible genes on environmental adaptation. Molecular mechanisms of bioaccumulation and toxicological studies of MeHg have been investigated to improve risk assessment and analysis in seafood safety research. “Selenoneine” was identified to be the predominant form of antioxidant having a strong radical scavenging activity in animal cells.