Dr. Stephen Talcott
Associate Department Head, Professor
Department of Nutrition and Food Science, College of Agriculture & Life Sciences, Texas A&M University
Faculty and industry representatives have worked in concert to create the Food Innovation program. Dr. Stephen Talcott convenes this group. Their research and interests focus on adapting to the change market trends. This requires understanding and critical thinking towards consumer preferences for clean simple labels and product attributes (ie: halal,kosher, organiz, non-GMO, gluten free, vegan, lactose free, dairy free, cage free & animal welfare). Dr. Talcott particularly has expertise in phytochemicals in fruits and vegetables,beverage processing and value added products. He also researches compounds like phenolic acids and flavonoids and their association with risk of certain cancers and diseases.