360 Degrees of Food and Nutrition
Our degrees, programs, and courses are taught by highly collaborative faculty who work with students to take the full view of our global food system. While the study of food and nutrition is about the science of nutrients in your food, it’s also about chronic disease prevention, fair labor practices, economics, politics, climate change, data analytics, epidemiology, food systems modeling, and so much more. Our 14 degree specializations, 4 research themes, and multiple nutrition-related centers and institutes address every area of our nutrition landscape to create an ecosystem of equitable and interdisciplinary education, research, and impact.
Our History
The Friedman School of Nutrition at Tufts University was first established in 1978 as the Tufts Nutrition Institute by Dr. Jean Mayer, then serving as the President of Tufts University. The goal of creating this groundbreaking institution was to bring together biomedical, social, political, and behavioral scientists to conduct trusted research, educate future leaders, and improve the nutritional health and well-being of populations around the globe.
Since our founding over 40 years ago, the Friedman School has expanded our reach and continues to evolve to meet the demands of working across the globe on deeply complex issues in food and nutrition. We take the full view of food and nutrition and welcome all students, collaborators, friends, and neighbors to join us as we work to support the nutritional wellbeing of the world.
About the Friedmans
On October 5, 2001, the Tufts School of Nutrition Science and Policy was renamed the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy in honor of a remarkable and generous gift given to the school by the Friedman Family Foundation — the largest donation in the school's history. Dr. Gerald J. Friedman was an early believer in the role nutrition plays in preventing illness, and this was a thread that ran throughout his illustrious and varied 55-year medical career. Not only was Dr. Friedman one of the pioneers of the field of clinical nutrition, but he also specialized in cardiology, diabetes and metabolism, endocrinology and internal medicine.
One of the most striking things about Dr. Friedman's medical practice was the amount of time he gave to each of his patients, spending hours with them and noting all aspects of their health. His emphasis on nutrition was unique for the time: all patients left this doctor's office with a pragmatic diet in hand. And Dr. Friedman, who retired in 1992, never turned away patients, regardless of their ability to pay the bill.
As a couple, the Friedmans shared this value of giving back. Dorothy Ross Friedman did extensive work with the New York Diabetes Association, where she and her husband helped establish a camp for children with diabetes. In addition, Mrs. Friedman was an active volunteer at Beth Israel Medical Center in New York City. In 1992, the Friedmans established their foundation. The philanthropy of the Friedman Family Foundation to Tufts University has been exceptional.