Communication, Chimp Style—Is It Like Ours?
A new study by Tufts primate researcher Zarin Machanda and colleagues at the University of Zurich suggests wild chimpanzee hunting vocalizations are used to coordinate their hunts, much like humans use communication as part of cooperative efforts.
New Webb Space Telescope Sees into the Universe’s Deepest Past
The James Webb Space Telescope, the largest and most sensitive of its kind, will allow us to detect the first galaxies, says Professor of Physics and Astronomy Danilo Marchesini.
Chemistry Professor and Team Win Prestigious Award
For groundbreaking work on single-atom catalysts, Charles Sykes and colleagues receive the Royal Society of Chemistry’s Horizon Prize.
A Look at Leafcutter Ants
Tufts Biology students publish research on leafcutter ants in peer-reviewed journal.
Those funky cheese smells allow microbes to “talk” to and feed each other
Researchers discover that bacteria that ripen cheese respond to the volatile gases produced by cheese fungi.
Secret Mind of Slime
Michael Levin, Distinguished Professor, Department of Biology, is featured in this PBS NOVA documentary about new research on primitive life forms called slime molds.
Faculty Focus: Fall 2020
Stephanie Badde is the new Stibel Family Assistant Professor of Brain and Cognitive Science in the Department of Psychology, Kasso Akochaye Okoudjou is a new professor in the Department of Mathematics, and Steve Cicala is a new assistant professor in the Department of Economics.
Two Tufts Juniors Awarded Goldwater Scholarships
Jonathan Rodríguez, A21, and Cassandra Cancemi, A21, have been selected for one of the most prestigious awards in the U.S. for undergraduate students in STEM fields.
Faculty Focus: Spring 2020
Two accomplished faculty will join Tufts in the Spring 2020 semester. Natasha Kumar Warikoo is a new professor in the Department of Sociology, and Jill VanTongeren is a new associate professor in the Department of Earth and Ocean Sciences.
This Fungus Mutates. That’s Good News if You Like Cheese.
In a study published in mBio and featured in the New York Times, Benjamin Wolfe, Eileen Fox Aptman and Lowell Aptman Assistant Professor, and a team of researchers offer the first detailed view of how a fungus transforms into a mold safe for food production in as few as four weeks.