Making Tastier Tomatoes

Tomatoes and other fruits and flowers taste and smell sweet due to natural plant chemicals called ‘apocarotenoids’. I’m developing a method for measuring these. Once we can measure these important chemicals, we can start to identify plant varieties with more appealing tastes and smells. John Rivers is a PhD student in plant sciences. 

Location

On campus
In school
Online

Format

Experiments
Interactive presentation

Program duration

60 minutes (flexible)

Year group

Years 10 -12

Number of students

100 (flexible)

Availability

Weekdays excluding public holidays. Please contact us for availability throughout the rest of the year. At least 1 months’ notice required

Cost

No cost

Updated:  24 March 2017/Responsible Officer:  Science College Directors/Page Contact:  Science Web Services