Professor and Head
Research in our laboratory is focused on the role of functional food bioactives in modulating immune response and in the prevention of age-related chronic diseases. Specifically, we study how food bioactives such as carotenoids and polyphenolics can alleviate inflammation-induced chronic diseases such as diseases such as mammary cancer, cardiovascular diseases, rheumatoid arthritis, gastrointestinal disorders, and urinary tract infection.
Research Scientist Director- TEES
Head-Extrusion Technology Program
Food Technology, Extrusion Processes, Cereals and Snacks food extrusion, Oil Seed Processing, Recycling of Food By Products, Ethnic and Religious Food, Food Product Development, Feeds and Pet Food Extrusion, Aquaculture Feed Processing, Texturization of Vegetable Protein.
Associate Department Head
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.