Certificate in Cellular Agriculture

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With the field of cellular agriculture swiftly growing worldwide, Tufts' Certificate in Cellular Agriculture program trains skilled workers to advance research and commercial products in fields as varied as food science, biotechnology, tissue engineering, synthetic biology, biomedical engineering, and more. The certificate program addresses the industry's need for highly trained professionals and prepares students to enact change in food sustainability, personalized nutrition, and food security.

Through this four-course certificate, students learn to translate cellular agriculture research on sustainable alternatives to products like meat, eggs, dairy, and leather into food industry innovation and commercially-available products. Join a new generation of of researchers with an foundational education in the methodologies, context, and implications of cellular agriculture technology.

This interdisciplinary program is administered by the Department of Biomedical Engineering with collaboration from the Graduate School of Arts and Sciences, the School of Engineering, the Friedman School of Nutrition Science and Policy, and the Cummings School of Veterinary Medicine.

To apply for this program, apply for the Certificate in Biomedical Engineering and mark your interest in Cellular Agriculture on your application.

Program of Study

The certificate requires four courses:

1. Two core required courses:

  • BME 173: Cellular Agriculture and Bio-fabricated Foods¬†and
  • BME 174¬†Sustainable Gastronomy: Cellular Agriculture and Biotechnology for Food

2. Two electives (choose from the following):

  • NUTR 238 Economic Food and Nutrition Policy
  • NUTR 246 Macronutrients
  • NUTR 248 Precision Nutrition
  • NUTR 280 Nutrition and Entrepreneurship
  • NUTR 331 Environmental Life Cycle Assessment
  • BME 194 Entrepreneurship and Strategy
  • BIO 185 Food4All: Ecology, Technology, and Sustainability
  • CHBE 166 Cell and Microbe Cultivation
  • ENT 107 Enrepreneurial Leadership
  • ENV 190 Practicing in Food Systems
  • ME 125 Mechanics of Materials
  • ANTH 142 American Meat
  • UEP 267 Sustainability Metrics
  • NUTC 262 Sustainable Food Systems and Markets
  • IDGH 548 Microbial Molecular Biology