Harry Klee Harry J. Klee, Ph.D., is a Professor in University of Florida’s Horticultural Sciences Department and Plant Molecular and Cellular Biology Program as well as the Lyle C. Dickman Eminent Scholar Chair in Plant Improvement. Dr. Klee researches how chemical and genetic factors affect the flavor of fruits and vegetables, especially tomatoes. He was recently elected into the National Academy of Sciences. Dr. Klee received his Ph.D. in Biochemistry from the University of Massachusetts at Amherst. Technologies Natural Compounds That Enhance the Perception of Sweetness
