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Tammy Scott, Ph.D. Scientist II, the Jean Mayer USDA Human Nutrition Research Center on Aging; Assistant Professor, the Friedman School of Nutrition Science and Policy and the Tufts University School of Medicine


Neuropsychological evaluation; Cognition; Aging; Dementia

Research Interest

The impact of nutrition and lifestyle behaviors on cognitive aging and dementia. Preventative interventions for age-related cognitive decline and dementia.

Educational Background

B.A. Rutgers University
M.S., MPhil, Ph.D. Yale University


Scott is an Assistant Professor at the Friedman School of Nutrition Science and Policy, as well as the Tufts University School of Medicine Department of Psychiatry. She completed her undergraduate work at Rutgers University, and received her masters and doctorate in clinical and biological psychology from Yale University. After completion of her clinical residency in neuropsychology at Rush-Presbyterian-St. Luke’s Medical Center in Chicago, she began her work in dementia and age-related cognitive decline both as a researcher at Tufts University and a clinical neuropsychologist at Tufts-New England Medical Center (now Tufts Medical Center).

In her current position at the JM USDA HNRCA, Scott’s research is focused on the impact of nutrition on aging and cognition, mood and quality of life. She has extensive experience in conducting human studies, and is the neurocognition expert in multiple NIH- and foundation-funded clinical trials and observational studies. She is affiliated with the Tufts Clinical and Translational Science Institute (CTSI) as part of the Biostatistics, Epidemiology, and Research Design (BERD) Center. Scott has served for over twelve years on the Tufts Health Sciences Campus Institutional Review Board, and is on the editorial advisory board for the Tufts Health and Nutrition Letter.