Daiki Murayama

Madison, WI *****

adgv6b@r.postjobfree.com

608-***-****

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

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