Daiki Murayama
Madison, WI *****
adgv6b@r.postjobfree.com
Scientific Research Food Chemistry Published Author Invited Speaker
An innovative and passionate food chemistry expert with 5+ years of experience in characterization and application of carbohydrate polymers and proteins for food colloidal system. Collaborated with various disciplines of food and agricultural sciences, food industries, and farmers worldwide. Works with a team of researchers and scientists to publish 15 peer-reviewed papers, including 7 first-author papers. Brings working knowledge of agriculture to research. Works with a variety of clients, including one of the largest Japanese snack companies, and was previously an invited speaker to IFT19.
Professional Experience
Research Assistant Madison, WI
University of Wisconsin Madison, Dept. of Food Science 2017 – Present
Worked with 11 other researchers, including co-authors of published papers and researchers working with collaborative research
Characterized functionalities of pectins extracted from potato pulp as an emulsifier and stabilizer for colloidal foods (emulsion, acidified milk drink)
Structurally modified whey protein isolate by conjugation with potato pectins for enhancement of its emulsion stabilizing ability
Developed a milk protein powder with improved solubility at pilot plant based on atomic force microscopy of powder surfaces
Characterized rheological properties and supramolecular structure of a novel exopolysaccharide secreted by Lactobacillus fermentum
Invited speaker; “Increasing Dairy Protein Hydration: A Fresh Look Using New Age Tools” in IFT19
Research Assistant Morioka, Japan
Iwate University, Dept. of Agriculture 2015 – 2017
Worked with 5 other researchers, including co-authors of published papers and researchers working with collaborative research
Created a dynamic and equitable line of communication between other researchers and clients
Conveyed findings with members of the research party approximately 2-3 times per week to ensure understanding and insight across the team
Applied for grants, ensuring all documentation was provided and by the deadline
Evaluated the effects of a calcium fertilizer application on potato tuber cell wall composition and their relations to fries and chips qualities
Worked with one of the largest Japanese snack companies to provide research-based solutions for potato chip quality control
Education
University of Wisconsin-Madison Madison, WI
Ph.D. in Food Science 2020
Iwate University Iwate, Japan
Ph.D. in Agriculture 2018
Obihiro University of Agriculture and Veterinary Medicine Obihiro, Japan
M.S. in Agriculture 2015
B.S. in Animal Husbandry 2013
Select Publications
Murayama, D., Ikeda, S. Effect of surfactant-induced competitive displacement of whey protein-pootato pectin conjugates on emulsion stability. Food Hydrcoll., Under review.
Murayama, D., Zho, Y., Ikeda, S. Correlations between the solubility and surface characteristics of milk protein concentrate powder particles. J Dairy Sci., Under review.
Murayama, D., Ando, D. Ikeda, S. Surfactant-induced competitive displacement of potato pectin-protein conjugate from the air-water interface. J Agr. Food Chem., 2019, 67, 8197-8204.
Ikeda, S. Murayama, D., Tsurumaki, A., Sato, S., Urashima, T., Fukuda, K. Rheological characteristics and supramolecular structure of exopolysaccharide produced by Lactobacillus fermentum MTCC 25067. Corbohyd. Polym., 2019, 218, 226-233.
Murayama, D., Koaze, H., Ikeda, S., Palta, J. P., Kasuga, J., Pelpolage, S. W., Yamauchi, H., Tani, M. In-season calcium fertilizer application increases potato cell wall calcium and firmness of french fries. Am J Potato Res., 2019, 96, 472-486.
Honors and Awards
Exemption from repayment for graduate school students with particularly 2018
outstanding academic achievements, Japan Student Services Organization ($26,500)
IFT Division Competition Winner in International Division (Malcolm Bourne) 2017
Exemption from repayment for graduate school students with particularly 2015
outstanding academic achievements, Japan Student Services Organization ($11,000)
Select Technical Skills
Evaluation of colloidal food systems (e.g., emulsion, gel, acidified milk drink)
Extraction and characterization of carbohydrate polymers and proteins
Statistical data analysis (SPSS, SAS, R)
Rheometer, Texture Analyzer, RVA
SEM, AFM
Static and Dynamic Light Scattering
SDS-PAGE
HPLC, ICP-MS, GC
DSC