Students

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.

The team competed in the International Rocket Engineering Competition for the third year in a row, securing their highest score yet in the 10,000 feet category.

Potencia co-founders and MSIM alumni Amanda Wang and Jun Yoon reflect on a new Cummings Grant and six years of growth since Tufts Gordon Institute.

How the 2026 Tufts Venture Accelerator Cohort Turned Ten Weeks into Real Momentum

The School of Engineering (SOE) has developed new positions and curriculum designed to help students succeed at Tufts and beyond.

A new experiential learning initiative in the School of Engineering establishes a comprehensive, multi-year endeavor to foster undergraduate career experiences.

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