In Physics of Fluids, researchers have developed a foolproof recipe for cacio e pepe, based on their findings studying the physics of mixing cheese in water and determining the mechanism that causes the cheese sauce to go from creamy to clumpy. The team found that a 2%-3% starch-to-cheese ratio produced the smoothest, most uniform sauce; they recommend using powdered starch, rather than relying on an unknown amount of starch in pasta water.

An $11.5 million sponsorship will launch a new research institute at Tufts focused on materials science and engineering. The Tufts Epsilon Materials Institute is a collaboration between manufacturer Epsilon Group and the university to advance innovations in materials that address global challenges in energy and sustainability.