A Taste of Life Beyond the Lab
Doctoral candidates at Tufts’ Center for Cellular Agriculture tour Bay Area companies creating lab-grown meat products.
News
Governments have put $1 billion toward making better meat alternatives. A lot more is needed.
We can grow no-kill meat at scale — it’s just a matter of funding.
After years of promise, cell-based meat is moving from the lab to dinner plates
The Boston Globe highlights Tufts Center for Cell Ag and our tasting trip to California.
What exactly is lab-grown meat? Here’s what you need to know.
National Geographic highlights TUCCA's work in cell line development and nutritional engineering of cultivated meat.
Celtics Dancer and Biomedical Engineering Student Strikes Balance On, Off Court
Kirsten Trinidad, EG26, is working to understand the sustainability of lab-grown meat during the day, and entertaining thousands as a Celtics Dancer at night.
Immortalized Bovine Muscle Cells for Cultured Meat R&D
Reducing the need to biopsy animals, the stem cells provide a potentially endless source for cultured meat.
Scientific Team Creates First and Only Publicly Available Fish Muscle Cell Line From the Atlantic Mackerel
TUCCA's Michael Saad banks what he hopes to be the C2C12 of aquatic cell culture.
Lab-Grown Fat Could Give Cultured Meat Real Flavor and Texture
TUCCA's John Yuen has successfully produced cultivated fat tissue in a way that could help enable large-scale production of more flavorful cultured meat.
Lab-Grown Meats Are Finally Inching Closer To Commercial
Andrew Stout talks to Science Friday about the FDA's first "no questions" letter for cultivated meat.