His career began in Monsanto in the mid 80s, where he helped to develop the techniques that launched genetically engineered crops into agriculture. Harry is an eminent scholar and professor in horticultural sciences working to understand the chemical and genetic makeup of flavor in fruits and vegetables. My co host is Scott Sonoda, an associate professor in the Department of Philosophy who specializes in the philosophy of science. I'm Jay Weeks PhD candidate in the Department of Agronomy. It's produced by the Office of Research Development at Kansas State University. Something to Chew On is a podcast devoted to the exploration and discussion of global food systems. Harry Klee - Plant Breeding and Molecular Biology Klee and his lab check out his website at: ![]() Enjoy this wide-ranging conversation covering plant breeding, genetic modification/gene editing, why tomatoes at the supermarket don’t taste very good, how Harry’s lab is producing a better tasting tomato, and much more!įor further information about Dr. After starting his career at Monsanto, in 1995 he accepted an endowed chair position tasked with developing better tomato varieties through traditional breeding techniques. ![]() Harry Klee is a Professor in Horticultural Sciences at the University of Florida working to understand the chemical and genetic make-up of "flavor" in fruits and vegetables.
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