Harry J. Klee received a Ph.D. in Biochemistry from the University of Massachusetts. He did postdoctoral research on Agrobacterium tumefaciens at the University of Washington. He was employed by Monsanto Company from 1984-1995 where he developed technologies for plant transformation and transgene expression and participated in the team that developed Roundup resistant crops. He has worked on ethylene for the last three decades, with emphasis on its role in tomato fruit development.

In 1995, Harry J. Klee joined the University of Florida where he established a program to understand the biochemistry and genetics underlying flavor of fruit crops. His laboratory has identified many of the genes encoding important flavor synthesis activities. That work has transitioned into large-scale genomics approaches for improvements of tomato flavor, initially focusing on varieties for the home garden market and expanding into commercial germplasm.

Watch the lecture here:

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