Steve holds a chair in Food Science in the Institute of Biological Chemistry, Biophysics and Bioengineering, Heriot-Watt University, Edinburgh. He graduated with BSc(hons) (1985) and PhD (1989) degrees from the University of Leeds and after postdoctoral work at Leeds (1989-1992) looking at properties of protein-polysaccharide conjugates, he spent the next 8 years working in the food industry, first as a food analytical chemist at Yorkshire Water Labservices, and then as a research scientist at the New Zealand Dairy Research Institute (1993-2000). In the latter role Steve worked on the functional properties of milk proteins (emulsification, foaming and gelation) and their interactions with other food ingredients in food formulations. Since 2000 he has held academic positions in the Royal Veterinary and Agricultural University, Copenhagen, and from 2001 at Heriot-Watt). His research encompasses both experimental and molecular simulation studies of food biomolecules. He works with the agri-food industry to develop scalable methods for extraction of functional proteins and other high value chemicals from agri-food waste, and has interests in alternative proteins as food ingredients. Steve was the coordinator of the Horizon2020 project Marisurf (www.marisurf.eu) aimed at identifying marine bacteria that produce low molecular weight glycolipid biosurfactants and polymeric bioemulsifiers. Further details of his work can be found at the research group website www.foodproteins.org.