Cellular agriculture, usually associated with lab-grown meat, encompasses a broader range of biotechnological processes for cultivating agricultural products from cell cultures. This nascent field, now flourishing, offers solutions beyond meat, applying its principles to non-meat products as well.
Senior biochemistry major Adham Ali, who enrolled in the minor, shared his enthusiasm: "It was incredibly eye-opening, and it changed the way I think about research." Ali, along with his peers, designed an innovative product as part of the program - an endless essential oil diffuser, which uses cell ag technology to continually produce essential oils.
The inception of this minor marks a first-ever opportunity for undergraduate students to gain a degree specializing in cellular agriculture. Olivia Calkins, a senior majoring in chemical engineering, expressed her excitement, "This is my dream. I started becoming involved in the Kaplan Lab, doing everything I could to immerse myself in the field. But it wasn't until now that I could actually get a degree in it. I'm so excited about that-it's a huge stepping stone for cell ag."
David Kaplan, Stern Family Professor in the Department of Biomedical Engineering and executive director of the Tufts University Center for Cellular Agriculture (TUCCA), emphasizes the significance of this development. He notes, "Graduate students have had the opportunity to contribute to research and industry aims in cellular agriculture for a while now. But while we've offered classes to undergraduates and welcomed them into the lab, ours is now the first program that allows them to graduate with an actual degree in the field."
The minor is not only an academic milestone but also a gateway for students to delve into tissue engineering research and to translate cellular agriculture research into real-world food industry innovation. It represents a convergence of multiple disciplines, reflecting the diverse applications of cell ag technology.
Students enrolling in the minor will undertake six classes, including two core courses, a research project course, and three electives. These electives cover various relevant topics such as Food, Nutrition, and Culture; Food Systems: From Farm to Table; and Bringing Products to Market.
Both Ali and Calkins, who have already fulfilled the requirements for the minor, attribute their progress to their curiosity and love for the subject. They have conducted research in the Kaplan Lab and completed summer internships, gaining practical exposure to the industry. Additionally, they co-founded the Tufts chapter of the Alt Protein Project, a global initiative by the Good Food Institute, aimed at increasing university engagement in alternative protein sources.
Their engagement in the field is poised to continue post-graduation, with Calkins set to join a Boston-based company that manufactures bioreactors for cultivated meat. Ali, on the other hand, plans to pursue an MD/Ph.D. degree, focusing on the intersection of cellular agriculture and medical practice.
The introduction of this minor at Tufts University is a clear indicator of the growing importance and recognition of cellular agriculture as a vital field for sustainable and ethical food production. It prepares a new generation of students to contribute significantly to an industry that promises to revolutionize our approach to food production and consumption.
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