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Stephen Talcott

Talcott , Stephen
Stephen Talcott
Associate Department Head, Professor
Centeq, Rm 220F
Undergraduate Education
B.S. in Food Science and Technology, Texas A&M University, College Station, 1994
Graduate Education
M.S. in Food Science and Technology, Texas A&M University, College Station, 1997
Ph.D. in Food Science and Technology, University of Arkansas, Fayetteville, 2000
Courses Taught
FSTC 312: Food Chemistry
FSTC 313: Food Chemistry Laboratory
FSTC 314: Food Analysis
FTSC 605: Graduate Food Chemistry
NUTR/FSTC 489: Study Abroad in Brazil


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.


Research Area

Assessing the beneficial effects of phytochemicals in fruits and vegetables and their contribution to antioxidant activity/stability during processing and storage of beverages and other food products


  1. Garcia-Mazcorro, JF, Lage, NN, Mertens-Talcott, S, Talcott, S, Chew, B, Dowd, SE et al.. Effect of dark sweet cherry powder consumption on the gut microbiota, short-chain fatty acids, and biomarkers of gut health in obese db/db mice. PeerJ. 2018;6 :e4195. doi: 10.7717/peerj.4195. PubMed PMID:29312822 PubMed Central PMC5756454.
  2. Simon, JE, Decker, EA, Ferruzzi, MG, Giusti, MM, Mejia, CD, Goldschmidt, M et al.. Establishing Standards on Colors from Natural Sources. J. Food Sci. 2017;82 (11):2539-2553. doi: 10.1111/1750-3841.13927. PubMed PMID:29030862 .
  3. Pereira, MC, Oliveira, DA, Hill, LE, Zambiazi, RC, Borges, CD, Vizzotto, M et al.. Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. Food Chem. 2018;240 :396-404. doi: 10.1016/j.foodchem.2017.07.144. PubMed PMID:28946289 .
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