- 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.
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