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.
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.
Professor and Louis Berger Chair Farshid Vahedifard led an effort to develop a risk-informed framework to prioritize levee investments and guide adaptation under current and future conditions while balancing reliability, cost, and equity.
Karol Family Applied Technology Professor Matthias Scheutz is a co-PI on the Center for Human and Robot Co-Adaptation, led by the University of Texas at Austin.