Thursday, September 17, 2015 - 6:45pm to 8:00pm

Modern tomatoes lack the intense flavor of heirloom, grown-in-your-back-yard varieties. What exactly is “tomato flavor”? Where did it go and what can we do about it? We believe that better flavor leads directly to better, healthier food choices. So we have systematically taken apart the chemistry and genetics of flavor in order to understand and restore it to its former glory. Along the way we’ve learned some amazing things about the way we taste and smell that have major implications for foods.

Dr. Harry Klee, University of Florida, Horticultural Sciences Department

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