Stephen Robert Euston

Stephen Robert Euston is a Professor at Heriot-Watt University, affiliated with the School of Engineering & Physical Sciences and the Institute of Biological Chemistry, Biophysics and Bioengineering. His research focuses on food proteins' functional properties, combining computational modeling with experimental approaches. He holds a BSc and PhD from the University of Leeds and has held positions at institutions including the New Zealand Dairy Research Institute and Copenhagen University.

Research interests span protein adsorption at fluid interfaces, denaturation, aggregation, and gelation. Current projects include molecular basis of fat replacement, bile salt surface chemistry, and functional properties of date seed proteins. His work aligns with UN Sustainable Development Goals related to sustainable food systems.

Recent publications explore flavonoid-protein interactions, rapeseed protein emulsifiers, and vegan cheese fat replacement. He manages advanced equipment like the Bohlin Rheometer and Confocal Microscope. Euston contributes to editorial boards of journals like EFB Bioeconomy and Frontiers in Sustainable Food Systems.