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.
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Advocate for a food frontier
Charcuterie businessman Davide Dukcevich, A96, is inspired by pioneering research on lab-grown meat.
FDA gives safety nod to 'no kill' meat, bringing it closer to sale in the U.S.
Tufts University Center for Cellular Agriculture director David Kaplan talks to NPR and Morning Edition about the state of cellular agriculture.
New cellular agriculture consortium will help develop the foods of the future
The Tufts Center for Cellular Agriculture is leading the effort to overcome fundamental technical challenges in the field, develop standards, and share knowledge.
How 'lab-grown' meat could help the planet and our health
Stern Family Professor in Engineering David Kaplan comments on sustainability and cultivating meat.
In NASA's quest to feed astronauts in deep space, Tufts team sees promise in insect cells
Researchers at the School of Engineering, known for advances in cellular agriculture, now venture into research on a protein source they say is ideal for travel that may span years.
Meet the new meat
Researchers at Tufts and beyond work together to advance the field of cellular agriculture.
A R.I. charcuterie heir, a $1m donation to Tufts, and a new way of making meat
Davide Dukcevich of Daniele Inc. fame is looking to the future of meat products: growing them in a lab, from cells.
How lab-grown sushi could help tackle overfishing
Stern Family Professor in Engineering David Kaplan comments on potential of lab-cultivated salmon.