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The Tufts Daily
Where you read it first | Tuesday, June 25, 2024

Avery Hanna


Lab-grown fat pushes cultivated meat one step closer to practicality

Would Gordon Ramsay approve of lab-grown meat? With the Kaplan Lab’s work in replicating the flavors and textures of traditional meat from a small biopsy of animal cells, maybe one day he will. The most recent series of developments in the lab have contributed a method to mass produce cell-cultured fat — fat grown in a lab from just a few animal cells. 


Meet the new meat: Kaplan Lab cell agriculture research propelled by USDA funding

Faint bubbles twist their way to the top of an inconspicuous green container about the size of a hand. Among the miscellaneous bottles and boxes on the countertop, you wouldn’t give the box — called an SDS-PAGE — a second glance, and you certainly wouldn’t guess what it was up to. In reality, this device is not a more boring version of a lava lamp, but a part of a larger effort at Tufts and beyond to redefine the food industry.


3D-printing class pushes students to frontier of modern medicine

Among the 3D printers throughout the room, Vincent Fitzpatrick, a postdoctoral biomedical researcher at Tufts University, holds up a gray unassuming piece of plastic, crisscrossed with a cage-like structure. Hidden beneath a series of support structures that have yet to be removed, he explains, lies a perfect replica of a patient’s bone — assembled from data isolated from a CT scan so that it would have a Cinderella-like fit if surgically implanted.

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