Energy, water, and environment

Tufts researchers created blue melanin, a polymer that could prove useful for advances in food technology and biology.

AI could shape the future of sustainable, healthy food in powerful ways according to a new paper from Nature Food.

Farshid Vahedifard studies how our natural and built environments respond to extreme events—and helps communities and decision makers better prepare for what comes next.

TIAI will participate in a global coalition dedicated to using AI to help combat environmental degradation and climate change.

Tufts engineers, artists, and their collaborators are envisioning a future in which offshore wind turbines are coated with a nutrient-enhanced material to help restore coral reefs.

With new sensors, farmers could use real-time information to manage crop conditions before visible signs of plant stress appear.

A water-quality expert explains how heat, nutrients, and climate change are fueling harmful blooms—and threatening freshwater supplies.

Professor of the Practice Brian Brenner explains what happens when bridges are decommissioned on Boston Public Radio's Curiosity Desk. (Interview begins at 2:24:08)

Louis Berger Chair and Professor Farshid Vahedifard and Ph.D. student Amirali Asadian led a study showing that extreme wildfire statistics require distinct modeling approaches that can more accurately estimate wildfire size and probability of occurrence.