About Our Research Group

Food Protein Functionality Research Group
About Our Group

We are a combined experimental and theoretical research group. We focus on the separation of proteins from novel sources and agri-food co-product stream,  food protein functionality and the physico-chemical and surface properties of food molecules.

Molecular dynamics simulation of the dimerization of Hydrophobin HFBII
Molecular dynamics simulation of the dimerization of Hydrophobin HFBII


What We Do

We work closely with the food industry to translate fundamental research into applications. We have received substantial funding from the EU, UK government and industry to facilitate this. A particular theme of this research is the discovery or recovery of proteins or other functional molecules from waste streams or novel sources. This includes Innovate UK funding to support work on functional fungal proteins, and to develop novel at replacers from waste collagen protein. Steve Euston is coordinator of the Marisurf Horizon2020  involving 13 partners from 6 European countries. The aim of Marisurf is to discover new polymeric and low molecular weight surfactants produced by marine bacteria. In a recent GCRF network grant, we are working closely with Universities and industry in Thailand to assess the feasibility of a seafood waste biorefinery.

In addition to the applied experimental research, the group  has an International reputation in the application of molecular modelling to study food protein functionality. Current projects focus on understanding the role of bile salts adsorption to lipid surfaces in digestion; adsorption of proteins to air-water and oil-water interfaces; the role of surfactant in interfacial lipid crystallization; and formation of structure in sterol-based food oleo-gelators.