Dr. Stephen T. Talcott

Dr. Stephen T. Talcott, PhD, is an Associate Professor of Food Chemistry in the Department of Nutrition and Food Science at Texas A&M University. Previously he was an Associate Professor of Food Chemistry at the University of Florida (Food Science and Human Nutrition Department). He received his PhD in Food Science and Technology from the University of Arkansas.

Dr. Talcott is a professional member of the Institute of Food Technologists and is active in the researching, processing, and promoting of fruits and vegetables with bioactive components. Prior to entering academia, Dr. Talcott served as Supervisor of Chemistry at Silliker Laboratories of Texas.

A leading expert on the acai berry, Dr. Talcott has been recognized for his significant contributions in expanding the understanding of the phytochemistry, stability, health benefits, and marketability of acai since 2002. He has published numerous articles on acai as well as over 55 peer-reviewed articles in top level food chemistry journals, over 50 technical abstracts, and six book chapters. Dr. Talcott also specializes in the stability and changes that take place in antioxidant compounds during post-harvest handling, food processing, and storage.

"I am impressed with the level of science and research that MonaVie puts behind its product portfolio and product development efforts. This level of commitment to food and nutritional quality sets MonaVie apart, and I am happy to be a part of an organization that has these factors as part of its core values."