New Tufts-UMass Amherst Research Tackles Food Security, Nutrition, and Sustainable Food Systems

Researchers from the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University and the University of Massachusetts Amherst have been awarded funding for three new collaborative research projects addressing some of today's most pressing food and nutrition challenges. Spanning topics from consumer acceptance of cell-cultivated seafood and community-based Food is Medicine interventions to precision nutrition approaches for chronic disease prevention, the projects bring together expertise from both institutions to advance innovative, evidence-based solutions that support human health, sustainable food systems, and equitable access to nutritious foods.

A Novel Sensory-Grounded Consumer Acceptance Study of the First FDA-Approved Cell-Cultivated Salmon

Sean Cash, Bergstrom Foundation Professor in Global Nutrition and chair of the Division of Agriculture, Food and Environment at the Friedman School, is partnering with Alissa Nolden, associate professor in the Department of Food Science at UMass Amherst, on a first-of-its-kind study examining consumer acceptance of cell-cultivated salmon. The project also includes Friedman School researchers Saroj Adhikari and Suzannah Gerber as co-principal investigators.

With Wildtype's cell-cultivated salmon becoming the first cultivated seafood product to receive FDA safety clearance in the U.S. in 2025, researchers have a unique opportunity to see how consumers respond when they can actually taste it. Participants will sample cell-cultivated salmon alongside a plant-based seafood alternative and share their feedback through taste tests and activities that measure interest, preferences, and willingness to pay.

Unlike traditional consumer surveys that ask people what they think they might do, this study captures reactions based on real tasting experiences. The results will offer valuable insights into how consumers view this emerging technology and help inform decisions about the future role of cell-cultivated seafood in creating a more sustainable and resilient food supply.

Building Resilient Food Systems: Fisher- and Farmer-Supported Meal Kits to Expand Local Access in the Northshore

Kelseanna Hollis-Hansen, research assistant professor at the Friedman School and a leader within the Friedman School’s Food is Medicine Institute, is collaborating with Jynessa Dutka-Gianelli, UMass Amherst Extension assistant professor of sustainable fisheries and seafood at the Gloucester Marine Station, on a project aimed at strengthening local food systems and expanding access to nutritious foods for residents of the North Shore of Massachusetts who are experiencing food insecurity. Additional collaborators from UMass Amherst include Amanda Kinchla, professor in the Department of Food Science; and Mariana Chilton, Lorraine Cordeiro, and Chaoran Ma from the Department of Nutrition.

What if a meal kit could support healthier families, local farmers, and the fishing industry all at once? That's the question driving a new partnership between the research team and The Open Door food resource center in Gloucester, Massachusetts. Building on the success of the Fish to Plate program and years of Food is Medicine research, the team will test meal kits that combine locally caught seafood, fresh produce, and practical nutrition education.

The goal is to create a model that can be scaled to communities across the region and beyond. Produce comes from the Friedman School’s New Entry Sustainable Farming Project, which helps expand access to locally grown food while supporting beginning farmers. Local fish is provided by Cape Ann Fresh Catch, a community-supported fishery based in Gloucester that connects consumers with sustainably harvested seafood from local fishermen.  By connecting local fishers and farmers directly with families accessing food assistance, the project aims to improve food security, expand access to healthy foods, and create lasting economic opportunities for Massachusetts food producers.

Organoids for Precision Nutrition Research: A Collaborative Pilot Study on Soy Foods for Gut Health in Obesity

Joel Mason of the Friedman School and HNRCA is leading a collaborative pilot study exploring how soy foods may influence gut health, inflammation, and colon cancer risk in particular, among post-menopausal women affected by obesity.  

Can the foods we eat—and the manner in which they are processed for consumption—help shape our gut health and reduce disease risk? This project will explore how different soy foods, including fermented products such as tempeh and miso, influence the complex relationship between the gut microbiome, inflammation, and hormone activity. Using both animal models and human colonic organoids, tiny laboratory-grown versions of intestinal tissue, researchers will investigate why people may respond differently to the same dietary changes.

Bringing together experts in nutrition, gastroenterology, obesity, and cutting-edge organoid science, the team aims to uncover new insights that could help make nutrition recommendations more personalized and effective. The findings could pave the way for new strategies to prevent obesity-related diseases, including colorectal cancer, while helping secure future NIH and USDA funding to expand this important work.

Together, these projects highlight the power of collaboration to address complex food and nutrition challenges from multiple angles, from emerging food technologies and community health interventions to personalized approaches for disease prevention. By bringing together the complementary strengths of Tufts and UMass Amherst, the research teams are generating new knowledge that can inform policy, strengthen local food systems, improve public health, and help shape a more sustainable and equitable food future.