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.
Research news
Superconductor safety
Researchers in the Department of Mechanical Engineering enhance the safety of superconducting cables and magnets through improved quench detection methods.
Tufts faculty receive NSF CAREER Awards
Assistant Professors Liping Liu and Jivko Sinapov received NSF CAREER Awards for their promising research in graph generation and machine learning.
The future of cultivated meat
Stern Family Professor David Kaplan spoke with CNN about ongoing innovation in cellular agriculture.
Company founded by Tufts professors raises $8 million
Morphoceuticals Inc, a company co-founded by Stern Family Professor David Kaplan, recently raised $8 million to advance electroceutical approaches to regenerative medicine.
Medical devices that work for everyone
Associate Professor Valencia Koomson continues to work towards pulse oximeters that are accurate for all skin tones.
Thought for food
PhD student Andrew Stout was featured on NPR Science Friday, telling us how scientists and entrepreneurs are envisioning a future of meat grown from cell culture rather than animals.
What is cellular agriculture?
Tufts engineers explain how it works and why it holds promise for the future of food.
Leaders in cellular agriculture gather at Tufts to transform the way we eat meat
At inaugural conference, pioneers in the growing industry met to discuss the future of meat made without animals.