The “Tomato Fruits: From Smell to Color” seminar, presented by Dr. Dutsha in the Department of Chemistry on May 12-13, 2025, explored the biochemical pathways behind tomato aroma and pigmentation, linking these traits to nutritional quality and consumer appeal. This research supports SDG 2 (Zero Hunger by improving crop quality), SDG 3 (Good Health through nutrient-rich food), SDG 12 (Responsible Production via sustainable agriculture), and SDG 15 (Life on Land by preserving biodiversity), demonstrating how plant chemistry innovations can enhance food systems while advancing sustainable development goals.
