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Evento
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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UbicaciónSVACS Zoom Meetings
Zona horaria: America/Los_Angeles Informacion de acceso en linea Se le proporcionarán instrucciones para acceder al contenido digital de este evento. El organizador del evento determina cuándo y cómo se le entregan estas instrucciones. Para garantizar el acceso, utilice una dirección de correo electrónico actualizada y evite darse de baja de las actualizaciones por correo electrónico. Vea nuestro Centro de ayuda para más información.
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