The aroma volatile compounds in tomatoes are strongly linked to taste and flavor. Commercial tomato varieties, however, generally lack flavor. Tomato breeding programs have therefore started to focus on increasing the flavor-enhancing volatiles, which can be more easily altered than the sugar content. Analytical efforts that identify key flavor…

This is the final evaluation report of the On Growth and Form (OGAF): Learning Concepts of Probability and Fractals by Doing Science project that aimed at engaging high school students in hands-on science activities, experiments, and computer simulations that use probability and fractal geometry to model ragged structures in the real world.…