Tag Archives: singularity
Artificial intelligence in space exploration is gathering momentum. Over the coming years, new missions look likely to be turbo-charged by AI as we voyage to comets, moons, and planets and explore the possibilities of mining asteroids.
“AI is already a game-changer that has made scientific research and exploration much more efficient. We are not just talking about a doubling but about a multiple of ten,” Leopold Summerer, Head of the Advanced Concepts and Studies Office at ESA, said in an interview with Singularity Hub.
The history of AI and space exploration is older than many probably think. It has already played a significant role in research into our planet, the solar system, and the universe. As computer systems and software have developed, so have AI’s potential use cases.
The Earth Observer 1 (EO-1) satellite is a good example. Since its launch in the early 2000s, its onboard AI systems helped optimize analysis of and response to natural occurrences, like floods and volcanic eruptions. In some cases, the AI was able to tell EO-1 to start capturing images before the ground crew were even aware that the occurrence had taken place.
Other satellite and astronomy examples abound. Sky Image Cataloging and Analysis Tool (SKICAT) has assisted with the classification of objects discovered during the second Palomar Sky Survey, classifying thousands more objects caught in low resolution than a human would be able to. Similar AI systems have helped astronomers to identify 56 new possible gravitational lenses that play a crucial role in connection with research into dark matter.
AI’s ability to trawl through vast amounts of data and find correlations will become increasingly important in relation to getting the most out of the available data. ESA’s ENVISAT produces around 400 terabytes of new data every year—but will be dwarfed by the Square Kilometre Array, which will produce around the same amount of data that is currently on the internet in a day.
AI Readying For Mars
AI is also being used for trajectory and payload optimization. Both are important preliminary steps to NASA’s next rover mission to Mars, the Mars 2020 Rover, which is, slightly ironically, set to land on the red planet in early 2021.
An AI known as AEGIS is already on the red planet onboard NASA’s current rovers. The system can handle autonomous targeting of cameras and choose what to investigate. However, the next generation of AIs will be able to control vehicles, autonomously assist with study selection, and dynamically schedule and perform scientific tasks.
Throughout his career, John Leif Jørgensen from DTU Space in Denmark has designed equipment and systems that have been on board about 100 satellites—and counting. He is part of the team behind the Mars 2020 Rover’s autonomous scientific instrument PIXL, which makes extensive use of AI. Its purpose is to investigate whether there have been lifeforms like stromatolites on Mars.
“PIXL’s microscope is situated on the rover’s arm and needs to be placed 14 millimetres from what we want it to study. That happens thanks to several cameras placed on the rover. It may sound simple, but the handover process and finding out exactly where to place the arm can be likened to identifying a building from the street from a picture taken from the roof. This is something that AI is eminently suited for,” he said in an interview with Singularity Hub.
AI also helps PIXL operate autonomously throughout the night and continuously adjust as the environment changes—the temperature changes between day and night can be more than 100 degrees Celsius, meaning that the ground beneath the rover, the cameras, the robotic arm, and the rock being studied all keep changing distance.
“AI is at the core of all of this work, and helps almost double productivity,” Jørgensen said.
First Mars, Then Moons
Mars is likely far from the final destination for AIs in space. Jupiter’s moons have long fascinated scientists. Especially Europa, which could house a subsurface ocean, buried beneath an approximately 10 km thick ice crust. It is one of the most likely candidates for finding life elsewhere in the solar system.
While that mission may be some time in the future, NASA is currently planning to launch the James Webb Space Telescope into an orbit of around 1.5 million kilometers from Earth in 2020. Part of the mission will involve AI-empowered autonomous systems overseeing the full deployment of the telescope’s 705-kilo mirror.
The distances between Earth and Europa, or Earth and the James Webb telescope, means a delay in communications. That, in turn, makes it imperative for the crafts to be able to make their own decisions. Examples from the Mars Rover project show that communication between a rover and Earth can take 20 minutes because of the vast distance. A Europa mission would see much longer communication times.
Both missions, to varying degrees, illustrate one of the most significant challenges currently facing the use of AI in space exploration. There tends to be a direct correlation between how well AI systems perform and how much data they have been fed. The more, the better, as it were. But we simply don’t have very much data to feed such a system about what it’s likely to encounter on a mission to a place like Europa.
Computing power presents a second challenge. A strenuous, time-consuming approval process and the risk of radiation mean that your computer at home would likely be more powerful than anything going into space in the near future. A 200 GHz processor, 256 megabytes of ram, and 2 gigabytes of memory sounds a lot more like a Nokia 3210 (the one you could use as an ice hockey puck without it noticing) than an iPhone X—but it’s actually the ‘brain’ that will be onboard the next rover.
Private Companies Taking Off
Private companies are helping to push those limitations. CB Insights charts 57 startups in the space-space, covering areas as diverse as natural resources, consumer tourism, R&D, satellites, spacecraft design and launch, and data analytics.
David Chew works as an engineer for the Japanese satellite company Axelspace. He explained how private companies are pushing the speed of exploration and lowering costs.
“Many private space companies are taking advantage of fall-back systems and finding ways of using parts and systems that traditional companies have thought of as non-space-grade. By implementing fall-backs, and using AI, it is possible to integrate and use parts that lower costs without adding risk of failure,” he said in an interview with Singularity Hub.
Terraforming Our Future Home
Further into the future, moonshots like terraforming Mars await. Without AI, these kinds of projects to adapt other planets to Earth-like conditions would be impossible.
Autonomous crafts are already terraforming here on Earth. BioCarbon Engineering uses drones to plant up to 100,000 trees in a single day. Drones first survey and map an area, then an algorithm decides the optimal locations for the trees before a second wave of drones carry out the actual planting.
As is often the case with exponential technologies, there is a great potential for synergies and convergence. For example with AI and robotics, or quantum computing and machine learning. Why not send an AI-driven robot to Mars and use it as a telepresence for scientists on Earth? It could be argued that we are already in the early stages of doing just that by using VR and AR systems that take data from the Mars rovers and create a virtual landscape scientists can walk around in and make decisions on what the rovers should explore next.
One of the biggest benefits of AI in space exploration may not have that much to do with its actual functions. Chew believes that within as little as ten years, we could see the first mining of asteroids in the Kuiper Belt with the help of AI.
“I think one of the things that AI does to space exploration is that it opens up a whole range of new possible industries and services that have a more immediate effect on the lives of people on Earth,” he said. “It becomes a relatable industry that has a real effect on people’s daily lives. In a way, space exploration becomes part of people’s mindset, and the border between our planet and the solar system becomes less important.”
Image Credit: Taily / Shutterstock.com Continue reading
“You really can’t justify tuna in Chicago as a source of sustenance.” That’s according to Dr. Sylvia Earle, a National Geographic Society Explorer who was the first female chief scientist at NOAA. She came to the Good Food Institute’s Good Food Conference to deliver a call to action around global food security, agriculture, environmental protection, and the future of consumer choice.
It seems like all options should be on the table to feed an exploding population threatened by climate change. But Dr. Earle, who is faculty at Singularity University, drew a sharp distinction between seafood for sustenance versus seafood as a choice. “There is this widespread claim that we must take large numbers of wildlife from the sea in order to have food security.”
A few minutes later, Dr. Earle directly addressed those of us in the audience. “We know the value of a dead fish,” she said. That’s market price. “But what is the value of a live fish in the ocean?”
That’s when my mind blew open. What is the value—or put another way, the cost—of using the ocean as a major source of protein for humans? How do you put a number on that? Are we talking about dollars and cents, or about something far larger?
Dr. Liz Specht of the Good Food Institute drew the audience’s attention to a strange imbalance. Currently, about half of the yearly global catch of seafood comes from aquaculture. That means that the other half is wild caught. It’s hard to imagine half of your meat coming directly from the forests and the plains, isn’t it? And yet half of the world’s seafood comes from direct harvesting of the oceans, by way of massive overfishing, a terrible toll from bycatch, a widespread lack of regulation and enforcement, and even human rights violations such as slavery.
The search for solutions is on, from both within the fishing industry and from external agencies such as governments and philanthropists. Could there be another way?
Makers of plant-based seafood and clean seafood think they know how to feed the global demand for seafood without harming the ocean. These companies are part of a larger movement harnessing technology to reduce our reliance on wild and domesticated animals—and all the environmental, economic, and ethical issues that come with it.
Producers of plant-based seafood (20 or so currently) are working to capture the taste, texture, and nutrition of conventional seafood without the limitations of geography or the health of a local marine population. Like with plant-based meat, makers of plant-based seafood are harnessing food science and advances in chemistry, biology, and engineering to make great food. The industry’s strategy? Start with what the consumer wants, and then figure out how to achieve that great taste through technology.
So how does plant-based seafood taste? Pretty good, as it turns out. (The biggest benefit of a food-oriented conference is that your mouth is always full!)
I sampled “tuna” salad made from Good Catch Food’s fish-free tuna, which is sourced from legumes; the texture was nearly indistinguishable from that of flaked albacore tuna, and there was no lingering fishy taste to overpower my next bite. In a blind taste test, I probably wouldn’t have known that I was eating a plant-based seafood alternative. Next I reached for Ocean Hugger Food’s Ahimi, a tomato-based alternative to raw tuna. I adore Hawaiian poke, so I was pleasantly surprised when my Ahimi-based poke captured the bite of ahi tuna. It wasn’t quite as delightfully fatty as raw tuna, but with wild tuna populations struggling to recover from a 97% decline in numbers from 40 years ago, Ahimi is a giant stride in the right direction.
These plant-based alternatives aren’t the only game in town, however.
The clean meat industry, which has also been called “cultured meat” or “cellular agriculture,” isn’t seeking to lure consumers away from animal protein. Instead, cells are sampled from live animals and grown in bioreactors—meaning that no animal is slaughtered to produce real meat.
Clean seafood is poised to piggyback off platforms developed for clean meat; growing fish cells in the lab should rely on the same processes as growing meat cells. I know of four companies currently focusing on seafood (Finless Foods, Wild Type, BlueNalu, and Seafuture Sustainable Biotech), and a few more are likely to emerge from stealth mode soon.
Importantly, there’s likely not much difference between growing clean seafood from the top or the bottom of the food chain. Tuna, for example, are top predators that must grow for at least 10 years before they’re suitable as food. Each year, a tuna consumes thousands of pounds of other fish, shellfish, and plankton. That “long tail of groceries,” said Dr. Earle, “is a pretty expensive choice.” Excitingly, clean tuna would “level the trophic playing field,” as Dr. Specht pointed out.
All this is only the beginning of what might be possible.
Combining synthetic biology with clean meat and seafood means that future products could be personalized for individual taste preferences or health needs, by reprogramming the DNA of the cells in the lab. Industries such as bioremediation and biofuels likely have a lot to teach us about sourcing new ingredients and flavors from algae and marine plants. By harnessing rapid advances in automation, robotics, sensors, machine vision, and other big-data analytics, the manufacturing and supply chains for clean seafood could be remarkably safe and robust. Clean seafood would be just that: clean, without pathogens, parasites, or the plastic threatening to fill our oceans, meaning that you could enjoy it raw.
What about price? Dr. Mark Post, a pioneer in clean meat who is also faculty at Singularity University, estimated that 80% of clean-meat production costs come from the expensive medium in which cells are grown—and some ingredients in the medium are themselves sourced from animals, which misses the point of clean meat. Plus, to grow a whole cut of food, like a fish fillet, the cells need to be coaxed into a complex 3D structure with various cell types like muscle cells and fat cells. These two technical challenges must be solved before clean meat and seafood give consumers the experience they want, at the price they want.
In this respect clean seafood has an unusual edge. Most of what we know about growing animal cells in the lab comes from the research and biomedical industries (from tissue engineering, for example)—but growing cells to replace an organ has different constraints than growing cells for food. The link between clean seafood and biomedicine is less direct, empowering innovators to throw out dogma and find novel reagents, protocols, and equipment to grow seafood that captures the tastes, textures, smells, and overall experience of dining by the ocean.
Asked to predict when we’ll be seeing clean seafood in the grocery store, Lou Cooperhouse the CEO of BlueNalu, explained that the challenges aren’t only in the lab: marketing, sales, distribution, and communication with consumers are all critical. As Niya Gupta, the founder of Fork & Goode, said, “The question isn’t ‘can we do it’, but ‘can we sell it’?”
The good news is that the clean meat and seafood industry is highly collaborative; there are at least two dozen companies in the space, and they’re all talking to each other. “This is an ecosystem,” said Dr. Uma Valeti, the co-founder of Memphis Meats. “We’re not competing with each other.” It will likely be at least a decade before science, business, and regulation enable clean meat and seafood to routinely appear on restaurant menus, let alone market shelves.
Until then, think carefully about your food choices. Meditate on Dr. Earle’s question: “What is the real cost of that piece of halibut?” Or chew on this from Dr. Ricardo San Martin, of the Sutardja Center at the University of California, Berkeley: “Food is a system of meanings, not an object.” What are you saying when you choose your food, about your priorities and your values and how you want the future to look? Do you think about animal welfare? Most ethical regulations don’t extend to marine life, and if you don’t think that ocean creatures feel pain, consider the lobster.
Seafood is largely an acquired taste, since most of us don’t live near the water. Imagine a future in which children grow up loving the taste of delicious seafood but without hurting a living animal, the ocean, or the global environment.
Do more than imagine. As Dr. Earle urged us, “Convince the public at large that this is a really cool idea.”
Ahimi (Ocean Hugger)
New Wave Foods
Heritage Health Food
The Vegetarian Butcher
Table based on Figure 5 of the report “An Ocean of Opportunity: Plant-based and clean seafood for sustainable oceans without sacrifice,” from The Good Food Institute.
Image Credit: Tono Balaguer / Shutterstock.com Continue reading