News

A new video from the American Chemical Society discusses research from the Department of Biomedical Engineering that is exploring a new type of adhesive inspired by silkworms and mussels.

Ph.D. candidate James Dolgin and Stern Family Distinguished Professor David Kaplan discuss how to overcome limitations in alternative proteins that can help the industry be more competitive with conventional meat options.

Researchers at Tufts University’s Center for Cellular Agriculture increased the yield and efficiency of animal proteins important to mimicking the taste and texture of real meat.

Laurent Pilon joins the School of Engineering as the inaugural director of Tufts Epsilon Materials Institute (TEMI).

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.

A new experiential learning initiative in the School of Engineering establishes a comprehensive, multi-year endeavor of undergraduate career experiences.

A new shared resource for product development will help take industry, community, and academic innovations from concept to market.

School of Engineering master’s students gain real-world experience in cybersecurity, human factors, bioengineering, and more through the Graduate Co-Op Program.