Harry Klee, Eminent Scholar in the Institute of Food and Agricultural Sciences and Dickman Chair for Tomato Improvement in horticultural sciences at the University of Florida, will present "The chemistry of tomato flavor: Integrating genetics and biochemistry to elaborate a complex phenotype."  Klee is a member of the U.S. National Academy of Sciences and an American Association for the Advancement of Science fellow.

A reception will be held prior to this lecture at 3:30 p.m. at the entrance to the McVey Family Town Hall.

This event is sponsored by the Department of Biochemistry and Molecular Biophysics.