Why Commercial Tomatoes Have No Taste; The Biochemistry and Genetics of Flavor Preferences
On 18 March 2021, join us for Professor Harry J Klee (University of Florida) talk titled Why Commercial Tomatoes Have No Taste; The Biochemistry and Genetics of Flavor Preferences. Dr Klee is working to understand the chemical and genetic make-up of "flavor" in fruits and vegetables. In his talk, he plans on talking about how he and his group identify the genes that control synthesis of the flavor volatiles and use this knowledge to produce a better-tasting tomato, thus trying to push the flavor calendar back decades to recapture the characteristics that were present in tomatoes in the first half of the 20th century. Register here to join us for this talk.
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