Personal Info
Title: 
Dr
First Name: 
Stephen
Last name: 
Euston
Gender: 
Male
Country: 
United Kingdom
City: 
Edinburgh
Address: 
School of Life Sciences, Heriot-Watt University, Riccarton Campus, Edinburgh
Zip: 
EH14 4AS
Phone: 
+44 131 451 3640
Fax: 
+44 131 451 3009
Institution: 
Heriot-Watt University
Department: 
School of Life Sciences
Research Field: 
Food colloid, protein functionality, computer simulation
Description of research relevant to the action : 

I have an interest in the functionality of food proteins and use both experimental and theoretical (computer simulation) approaches to study the role of proteins in emulsification, foaming and gelation. Current project include, partially denatured whey proteins as fat replacers, egg protein replacement in foods; fungal proteins as novel functional food ingredients, extraction and exploitation of oil rapeseed oil proteins, understanding the surface chemistry of bile salts, comoputer simulation of hydrophobin adsorptiopn to interfaces, computer simuation of bile salt adsorption, computer simulation of phytosterol self-association in organogels. In addition I am also interested in the application novel analytical techniques in the agri-food industry and have funded projects in the area of FTIR-polarisation spectroscopy and front-face fluorescence spectroscopy for application to food contaminant and shelf-life analysis.

Publication: 
I agree that my data entered above may be published in a list for COST-members
STSMs hosting: 
Yes
STSMs referring: 
Yes
WG option 1: 
WG2
WG option 2: 
WG3
Previous experience in technology transfer: 
Yes
Comments: 

I work closely with the food industry as part of two translational projects funded by the UK Technology Strategy Board (Projects: Foaming and Fat Replacer Ingredients, and Novel Spectropscopic Measurements for Agri-Food Systems)  which ensures that my research is both relevant and directly accesible by the food industry. I also have experience of having worked in the dairy industry (New Zealand Dairy Research institute, now fonterra Research) and so have an appreciation of the research process form the food industry perspective. In addition I have smaller projects on the fungal proteins and oil seed proteins where I interact directly with the relevanty food companies.

Scientific Data
Scientific approach: 
Fundamental
Applied
Target of research: 
Structure analyses
Structure dynamics
Stabilization
Processing
Biology digestion
Food systems: 
Emulsions
Liquid foams
Scale of investigation: 
nano
micro
meso
macro
Area of investigation: 
Morphology
Texture
Rheological properties
Phase behaviour
Particle size
Molecular diffusion
Interfaces
Data treatment: 
Modelling
Simulation