UPDATE:
Starting July 1, the Tufts International Travel Policy will require advanced registration through the Tufts Travel Registry for university business-related international travel.
What It’s Like to Study Nutrition at Tufts in Talloires, France
A new two-week graduate course in global nutrition through the School of Medicine shows how culture impacts food choices
Juna Hatta-Langedyk’s Desire for a Healthier Future
The Tufts senior is striving for better health outcomes through her research and volunteer work
How Does the Constitutional Separation of Powers Affect U.S. Foreign Policy?
More than 30 experts will discuss implications of increasingly exclusive executive control of foreign affairs in a conference Sept. 24–25
History Hidden Under the Glaciers
Climate researcher Allie Balter-Kennedy, named a top young American scientist by Scientific American, digs under the Greenland ice sheet for clues about past warming, with an eye to the future
A Year of Discovery Awaits Tufts’ Fulbright Recipients
Six alumni participating in the Fulbright U.S. Student Program reflect on what they hope to learn as they head abroad
Tufts Global In the News
Have We Reached Peak PROTEIN?
New York Times
Distinguished Professor, Friedman School Dean Emeritus, and FIMI Director Dariush Mozaffarian comments on the protein fad in food marketing, saying, “It’s a bizarre trend, and not supported by the science.”
AI Clinical Monitoring Tool Saves Millions in Trial Costs
Scientist
CSDD’s Ken Getz discusses the center’s analysis of Medable’s Clinical Monitoring Agent, which showed this AI agent streamlines trials, saving drug developers millions and speeding up development timelines.
Meal deliveries can save money and improve health. Will they survive Medicaid cuts?
NPR
Distinguished Professor, Friedman School Dean Emeritus, and FIMI Director Dariush Mozaffarian is quoted about a new collaborative study he led that found people who received medically tailored meals for at least three months needed less medical care, had 20% fewer emergency department visits, and required 31% fewer hospitalizations than similar patients who did not receive meals, noting that poor nutrition is “the top cause of preventable healthcare spending.”