News

Associate Professor Valencia Koomson studied how patients with hypertension in Ghana understand their condition and self-monitor blood pressure using mobile health apps.

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.

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.

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

Device automatically reads and adjusts to skin tone for more accurate measurements of blood oxygen, pulse, and respiration

Tiampo Family Assistant Professor Nisha Iyer received a grant from the Craig H. Neilsen Foundation to study how stem cells matched to specific cell types and locations within the spinal cord could improve recovery from spinal cord injuries.

MSIM student Vanessa Chermak, E26, shares the story of how she co-founded a women's health medical device company alongside fellow MSIM students Elizabeth Owens and Juliana Rosen in Influential Women.