Another step away from the farm: Meat grown from immortal stem cells
Reducing the need to biopsy animals, the stem cells provide a potentially endless source for cultured meat.
Human health and bioengineering
MSIM team competes in venture competitions
A group of MSIM students recently won two awards for their diabetes management startup, Lumilin Therapeutics.
Innovation on display
School of Engineering teams found success in the recent Tufts $100K New Ventures Competition.
Alum named to CDC fellowship
With professional interests in public health, Caitlin Duffy was recently matched to a host site for the CDC’s Public Health Informatics Fellowship Program.
Lab-grown fat could give cultured meat real flavor and texture
Researchers have successfully produced cultivated fat tissue in a way that could help enable large-scale production of more flavorful cultured meat.
Faculty named to advisory committee
Professor David Gute and Research Professor Daniele Lantagne were recently appointed to the UNC Chapel Hill Water and Health Advisory Committee.
How single-celled yeasts are doing the work of 1,500-pound cows
Ryan Panya, E13, is at the forefront of innovation in animal-free dairy products.
Paper selected as editor’s choice
A paper by Tufts chemical engineers was recently recognized by the journal Biotechnology and Bioengineering.
Inventive by nature, engineers by calling: Patrick Solomon, E24, and Andrew Langley, E23
Undergraduates in biomedical engineering Patrick Solomon, E24, and Andrew Langley, E23, are working on the threshold of new cancer therapies.