Stephen Talcott

Research Focus

Dr. Talcott’s research is focused on phytochemicals in fruits and vegetables, antioxidant stability and assessment, postharvest retention, beverage processing and value-added products. Intake of compounds such as phenolic acids, flavonoids, anthocyanins, procyanidins, carotenoids, tocopherols and ascorbic acid are suggested to have an inverse association with the risk of certain cancers and diseases. These compounds are investigated as antioxidants, enzyme inhibitors, and bioactive agents and changes in their concentration and activity are investigated following postharvest handling and processing. Current investigations include phytochemical identification, quantification and stability in tropical and subtropical fruits and vegetables including acai, mango, guava, passion fruit, grapes. As well as peanuts, strawberries, bell peppers and food-grade botanicals.

Dr. Talcott is a former Supervisor of Chemistry at Silliker Laboratories of Texas, Grand Prairie, TX and was an Associate Professor of Food Chemistry with the University of Florida’s Food Science and Human Nutrition Department, Gainesville, FL. Dr. Talcott returned to Texas A&M University in the Fall of 2006 as an Assistant Professor.

Support Staff and Students

Sergio Serna Hernandez

Elizabeth Culpepper

Elizabeth is from Decatur, Texas. She earned her B.S. in Nutrition from Texas A&M University in 2022. She then completed the Texas A&M University Dietetic Internship Program in 2023 and earned her Registered Dietitian Nutritionist (RDN) credential. She is currently working toward her doctoral degree in Food Science and Technology under Dr. Stephen Talcott. Her research focuses on the chemistry and metabolism of hydrolysable tannins found in food matrices and their effects on the human gut microbiota.