Education

Current Initiatives:

Cellular Agriculture & Biofabricated Foods (Lab Course, BME-174) – Through the Tufts Experimental College, we designed and taught the first undergraduate lab course for cellular agriculture techniques in Spring 2020. The class is now a permanent course in the Biomedical Engineering Department and will be taught each Spring semester by our team members. In the course, we cover the entire process of making cultured meat, from the initial animal muscle and fat precursor cell isolations, to the generation of muscle and adipose constructs using 3D tissue engineering techniques, to the final food and meat science evaluations of the students’ in-house produced cultured meat. Through the process, students pick up cell/tissue culture skills while exploring scaffold fabrication and biomaterials engineering, as well as methods of protein fermentation.

Cellular Agriculture & Biofabricated Foods (Lecture Course, BME-173) – Catalyzed by the coronavirus pandemic, the lab course was adapted to a remote lecture-based course to cover technical and non-technical aspects of cellular agriculture technology, such as: the history of food biotechnology, fundamentals of cellular agriculture (cell biology, bioprocess scale-up and scaffolding system design), consumer research, conventional meat science and novel food regulatory frameworks. The class is now a permanent course in the Biomedical Engineering Department and will be taught each Fall semester by our team members. Together with the Lab Course, this will offer a year-long comprehensive introduction to the technical aspects of cellular agriculture, along with social, environmental, and regulatory considerations.

Upcoming Initiatives:

3D Printing (Fall 2021)- We will introduce a new course on 3D printing that will cover aspects of cellular agriculture – both lab and lecture.

Graduate Certificate in Cellular Agriculture (Fall 2021) – we will formally introduce a 4 course sequence to enable students to earn a formal graduate certificate in Cellular Agriculture from Tufts. This will include the key courses above as well as other options covering physiology, nutrition, lifecycle analysis and related themes. These certificate courses can also serve as a foundation towards a graduate degree. This will be a collaborative effort between Engineering, Arts and Sciences and the Friedman School of Nutrition at Tufts.