Massachusetts poised to invest $10 million in development of meat and milk alternatives
TUCCA director David Kaplan discusses how this is the result of years of momentum building.
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Tufts professor has ‘zero worries’ about long-term viability of cultivated meat
TUCCA's director speaks to AgFunder about the university's plan to hire five new cellular agriculture faculty members.
Mass researchers studying feasibility of mass-producing cultivated meat
WPRI covers the latest activities at TUCCA and interviews a former meat company owner turned cellular agriculture donor.
Tufts University Launches Protein and Nutrition Factsheet with FAIRR, while Center for Cell Ag Announces Dedicated Cluster Hire
New developments in the sphere of alternative proteins at Tufts University prove interdisciplinary.
Are you ready to slice into a juicy lab-grown steak?
Does cultured meat have a PR problem?
Inside Florida’s Ban on Lab-Grown Meat
The recent move to criminalize cultivated protein has more to do with politics than science.
Florida’s Beef with Lab-Grown Meat Is Evidence-Free
Lobbyists’ and politicians’ campaigns against lab-grown meat appeal to emotion, not logic and reason.
We tried it: Lab-grown salmon, in a sashimi wrap
It's not every day you get to call a simple sashimi wrap groundbreaking science, but that was certainly true of my recent meal at an event hosted by the Tufts University Center for Cellular Agriculture (TUCCA).
How Scientists Keep the World’s Greatest Delicacies From Going ‘Extinct’
Researchers are trying to recreate Wagyu, foie gras, and blue fin tuna.