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Tufts Global In the News

The Science Behind Your Cheese

A&S microbiologist Benjamin Wolfe is quoted about the role of the microbiome in creating distinct aromas, flavors, and quality of cheeses.

Most Americans don't eat recommended daily amount of whole grains

New collaborative Friedman School research has found that despite increases in whole-grain intake, most Americans are still not meeting the recommended three ounces a day. The research also highlights the need to standardize the definition of what constitutes a whole-grain food. Lead author and Friedman School PhD student Mengxi Du and senior author Fang Fang Zhang are quoted