June 13, 2019
Listen to the latest Global Food Systems podcast with Harry Klee
Klee is working to understand the chemical and genetic makeup of flavor in fruits and vegetables.
After starting his career at Monsanto, in 1995 he accepted an endowed chair position tasked with developing better tomato varieties through traditional breeding techniques. Enjoy this wide-ranging conversation covering plant breeding, genetic modification/gene editing, why tomatoes at the supermarket don't taste very good, how Klee's lab is producing a better tasting tomato, and much more.
For more about Klee and his lab, visit his website.
The Kansas State University Global Food Systems Initiative works to achieve universitywide goals in solving global food challenges through innovation, outreach and workforce development. Learn more.