Friedman School of Nutrition Science and Policy

Generating trusted science, educating future leaders, and producing real world impact that improves the nutritional health and well-being of populations throughout the world

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a cartoon illustration of a woman in a grocery store aisle looking at a packaged piece of meat.

New Research Examines How Naming Shapes Consumer Acceptance of Cultivated Meat

A new study from the Tufts University Center for Cellular Agriculture explores how terminology influences consumer perceptions of cultivated meat products in...

June 9, 2026

A shopper browses through the soda aisle of a grocery store

Food & Nutrition

South and Southeast Asia Lead the World on Taxing Sugary Drinks

New analysis is first to track sugar-sweetened beverage tax adoption across 183 countries

June 8, 2026

Dishes of butter, sour cream, and red meats on a table

Food & Nutrition

Fat and Fiction

A Friedman School expert breaks down the facts about saturated fats

June 8, 2026

A woman looks at a nutrition label while standing in a grocery aisle full of different food items

Food & Nutrition

It May Not Just Be What’s in Ultra-Processed Foods, but How They’re Made

New observational study suggests processing itself could partly explain links to diabetes, heart disease, and early death

June 3, 2026

Overhead photo shows gloved hands of two people packaging individual healthy meals of chicken, rice, and broccoli

Food & Nutrition

Medically Tailored Meals Produce Better Health and Lower Costs

First statewide Medicaid analysis finds fewer hospitalizations and emergency visits—and lower healthcare costs—among meal recipients in Massachusetts

June 2, 2026

Artificial Intelligence

Using AI to Connect the Dots in Public Health

A Tufts leader in tech-driven economic development says AI could help public-health professionals surface scattered community knowledge and use it to make...

June 1, 2026