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.
News
How lab-grown sushi could help tackle overfishing
Stern Family Professor in Engineering David Kaplan comments on potential of lab-cultivated salmon.
Wanda Fish teams up with Tufts University on cultivated seafood research
Working under a licensing agreement, Wanda will gain exclusive access to IP surrounding cultivated fish development, as created by David Kaplan.
Building Tufts’ momentum in cellular agriculture research
Davide Dukcevich, A96, has made a $1 million donation to the Kaplan Lab, supporting research to develop cultivated meat as a sustainable, healthy protein.
TUCCA research cited in latest IPCC report
Cultured meat and cellular agriculture made appearances in the latest IPCC report as ways to limit pressures on finite natural resources.
Cell-based meat is catching on
Investments and distribution deals are signs that industry is starting to mature.
The new secret recipe? Animal cells
Here’s an early taste of the laboratory-grown meat that companies are racing to bring to market, and a look at the questions it raises about how we feed ourselves.
Cultured meat advances toward the market
The biotech industry is chipping away at the obstacles standing between the lab and the dinner plate.
Their goal: meat that's better than meat
Tufts scientists are a force in the quest to grow meat from animal cells, which is better for consumers' health and the planet.