The word “physics” alone is enough to make many students flinch. But quantum physics…
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.
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.
This semester, Tufts Counseling and Mental Health Services is continuing to offer virtualprograms and workshops, including those created to target pandemic-specific challenges.
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.
Tower Café reopened on Oct. 6 with a limited menu for the first time since it closed due to the pandemic in March 2020.