
There From the Start
Combined, these three Friedman School professors have given more than a century of service to Tufts and to science.
The USDA Human Nutrition Research Center on Aging (HNRCA) building was still under construction >>

From Small Plates to Big Ideas
At commencement 2018, a renowned chef and humanitarian shared his menu for a better world.
José Andrés is the only chef in the world with both a two-star Michelin >>

Building a Brighter Food Future
As the Friedman School creates a hub of entrepreneurship, meet the students, faculty, and advisers working to transform the global food system through business thinking.
Welcome to the future of food: A mother looking for a heathier snack for >>

Entrepreneurship in Action
Meet the Tufts alumni behind some of today’s most innovative food businesses.
Photo: Jordan Swensson
Chloe’s Soft Serve Fruit Co.When Chloe Epstein, J96, founded Chloe’s >>

The Art of the Business Pitch
Inside the first Tufts nutrition entrepreneurship competition.
Pitching your start-up to potential investors is like a first date. “The goal is >>

Work, Learn, Live
Online certificate programs bring new students, new perspectives
As a pediatrician in El Paso, Texas, Maria Lourdes Asiain has several patients—particularly teens—who >>

Feed the World, But Feed It Well
Groundbreaking agricultural scientist headlines 2016 commencement
Keeping agricultural production on pace with the growing global population is no longer the >>

Never Squash a Dream
New Entry project trains beginning farmers
Martyn Botfield, above, braves passing thunderstorms to harvest zucchini at the New Entry Sustainable >>

Make Food An Election Issue
A message from the dean of the Friedman School
Amid the hoopla of the 2016 elections, many important topics have been discussed: jobs, >>

Washington Takes Note
A message from the director of the Human Nutrition Research Center on Aging
The connection between nutrition and good health has been known since ancient Greek times, >>