Research 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.

Drawing on research pioneered at Tufts, Anodyne Nanotech is creating patches that could change the future of medicine.

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.

The AI-powered transplant surgery venture was one of five Tufts-affiliated startups selected to pitch at the state’s leading life sciences innovation showcase.

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.