Innovation Hub for Food and Materials
The Tufts University Innovation Hub for Food and Materials is a brand-new shared research and development center designed to accelerate innovation in food systems and materials. Located in Medford, Mass., the facility provides industry and academic collaborators with access to infrastructure and expertise needed to prototype, test, and scale new products—from early concept through consumer-ready applications.
The hub leverages Tufts’ interdisciplinary strengths across biomaterials science, food and nutrition, and emerging food technologies, supporting work in areas such as novel ingredients, sustainable food production, materials processing to enhance texture and functionality, and pilot-scale manufacturing. A fully equipped test kitchen enables translation from laboratory discovery to real-world product development.
Interim space is available immediately; the 17,000 sq. ft. facility, fully outfitted for operations, will open in Fall 2026. For more information, please contact OVPR@tufts.edu. The Innovation Hub for Food and Materials is open to qualified commercial, academic, and nonprofit partners.
The Hub By the Numbers
46
Laboratory Benches
$ 4.6 M
Tufts’ investment in shared research infrastructure and translational capabilities
17000
sq. ft., fully outfitted for operations
12
Another stat could go here
This is a pull quote from someone who can testify to the power of having all these features together in one space in Medford.
Key Features
- 46 laboratory benches at 200 Boston Avenue in Medford
- A food technology core facility, supported in part by a $2.1 million grant from the Massachusetts Technology Collaborative (MassTech)
- A robust cell bank and advanced capabilities in materials processing, food formulation, and pilot-scale production
- A test kitchen ensuring the technology is connected all the way to the consumer
- Integration with the Tufts Food and Nutrition Innovation Institute, led by the Friedman School of Nutrition Science and Policy, which advances research on bioactive compounds, sustainable food systems, and novel ingredients
