Tag Archives: ucla
#437136 Researchers develop real-time physics ...
Motion picture animation and video games are impressively lifelike nowadays, capturing a wisp of hair falling across a heroine's eyes or a canvas sail snapping crisply in the wind. Collaborators from the University of California, Los Angeles (UCLA) and Carnegie Mellon University have adapted this sophisticated computer graphics technology to simulate the movements of soft, limbed robots for the first time. Continue reading
Posted in Human Robots
#436119 How 3D Printing, Vertical Farming, and ...
Food. What we eat, and how we grow it, will be fundamentally transformed in the next decade.
Already, indoor farming is projected to be a US$40.25 billion industry by 2022, with a compound annual growth rate of 9.65 percent. Meanwhile, the food 3D printing industry is expected to grow at an even higher rate, averaging 50 percent annual growth.
And converging exponential technologies—from materials science to AI-driven digital agriculture—are not slowing down. Today’s breakthroughs will soon allow our planet to boost its food production by nearly 70 percent, using a fraction of the real estate and resources, to feed 9 billion by mid-century.
What you consume, how it was grown, and how it will end up in your stomach will all ride the wave of converging exponentials, revolutionizing the most basic of human needs.
Printing Food
3D printing has already had a profound impact on the manufacturing sector. We are now able to print in hundreds of different materials, making anything from toys to houses to organs. However, we are finally seeing the emergence of 3D printers that can print food itself.
Redefine Meat, an Israeli startup, wants to tackle industrial meat production using 3D printers that can generate meat, no animals required. The printer takes in fat, water, and three different plant protein sources, using these ingredients to print a meat fiber matrix with trapped fat and water, thus mimicking the texture and flavor of real meat.
Slated for release in 2020 at a cost of $100,000, their machines are rapidly demonetizing and will begin by targeting clients in industrial-scale meat production.
Anrich3D aims to take this process a step further, 3D printing meals that are customized to your medical records, heath data from your smart wearables, and patterns detected by your sleep trackers. The company plans to use multiple extruders for multi-material printing, allowing them to dispense each ingredient precisely for nutritionally optimized meals. Currently in an R&D phase at the Nanyang Technological University in Singapore, the company hopes to have its first taste tests in 2020.
These are only a few of the many 3D food printing startups springing into existence. The benefits from such innovations are boundless.
Not only will food 3D printing grant consumers control over the ingredients and mixtures they consume, but it is already beginning to enable new innovations in flavor itself, democratizing far healthier meal options in newly customizable cuisine categories.
Vertical Farming
Vertical farming, whereby food is grown in vertical stacks (in skyscrapers and buildings rather than outside in fields), marks a classic case of converging exponential technologies. Over just the past decade, the technology has surged from a handful of early-stage pilots to a full-grown industry.
Today, the average American meal travels 1,500-2,500 miles to get to your plate. As summed up by Worldwatch Institute researcher Brian Halweil, “We are spending far more energy to get food to the table than the energy we get from eating the food.” Additionally, the longer foods are out of the soil, the less nutritious they become, losing on average 45 percent of their nutrition before being consumed.
Yet beyond cutting down on time and transportation losses, vertical farming eliminates a whole host of issues in food production. Relying on hydroponics and aeroponics, vertical farms allows us to grow crops with 90 percent less water than traditional agriculture—which is critical for our increasingly thirsty planet.
Currently, the largest player around is Bay Area-based Plenty Inc. With over $200 million in funding from Softbank, Plenty is taking a smart tech approach to indoor agriculture. Plants grow on 20-foot-high towers, monitored by tens of thousands of cameras and sensors, optimized by big data and machine learning.
This allows the company to pack 40 plants in the space previously occupied by 1. The process also produces yields 350 times greater than outdoor farmland, using less than 1 percent as much water.
And rather than bespoke veggies for the wealthy few, Plenty’s processes allow them to knock 20-35 percent off the costs of traditional grocery stores. To date, Plenty has their home base in South San Francisco, a 100,000 square-foot farm in Kent, Washington, an indoor farm in the United Arab Emirates, and recently started construction on over 300 farms in China.
Another major player is New Jersey-based Aerofarms, which can now grow two million pounds of leafy greens without sunlight or soil.
To do this, Aerofarms leverages AI-controlled LEDs to provide optimized wavelengths of light for each plant. Using aeroponics, the company delivers nutrients by misting them directly onto the plants’ roots—no soil required. Rather, plants are suspended in a growth mesh fabric made from recycled water bottles. And here too, sensors, cameras, and machine learning govern the entire process.
While 50-80 percent of the cost of vertical farming is human labor, autonomous robotics promises to solve that problem. Enter contenders like Iron Ox, a firm that has developed the Angus robot, capable of moving around plant-growing containers.
The writing is on the wall, and traditional agriculture is fast being turned on its head.
Materials Science
In an era where materials science, nanotechnology, and biotechnology are rapidly becoming the same field of study, key advances are enabling us to create healthier, more nutritious, more efficient, and longer-lasting food.
For starters, we are now able to boost the photosynthetic abilities of plants. Using novel techniques to improve a micro-step in the photosynthesis process chain, researchers at UCLA were able to boost tobacco crop yield by 14-20 percent. Meanwhile, the RIPE Project, backed by Bill Gates and run out of the University of Illinois, has matched and improved those numbers.
And to top things off, The University of Essex was even able to improve tobacco yield by 27-47 percent by increasing the levels of protein involved in photo-respiration.
In yet another win for food-related materials science, Santa Barbara-based Apeel Sciences is further tackling the vexing challenge of food waste. Now approaching commercialization, Apeel uses lipids and glycerolipids found in the peels, seeds, and pulps of all fruits and vegetables to create “cutin”—the fatty substance that composes the skin of fruits and prevents them from rapidly spoiling by trapping moisture.
By then spraying fruits with this generated substance, Apeel can preserve foods 60 percent longer using an odorless, tasteless, colorless organic substance.
And stores across the US are already using this method. By leveraging our advancing knowledge of plants and chemistry, materials science is allowing us to produce more food with far longer-lasting freshness and more nutritious value than ever before.
Convergence
With advances in 3D printing, vertical farming, and materials sciences, we can now make food smarter, more productive, and far more resilient.
By the end of the next decade, you should be able to 3D print a fusion cuisine dish from the comfort of your home, using ingredients harvested from vertical farms, with nutritional value optimized by AI and materials science. However, even this picture doesn’t account for all the rapid changes underway in the food industry.
Join me next week for Part 2 of the Future of Food for a discussion on how food production will be transformed, quite literally, from the bottom up.
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Image Credit: Vanessa Bates Ramirez Continue reading
Posted in Human Robots
#435579 RoMeLa’s Newest Robot Is a ...
A few years ago, we wrote about NABiRoS, a bipedal robot from Dennis Hong’s Robotics & Mechanisms Laboratory (RoMeLa) at UCLA. Unlike pretty much any other biped we’d ever seen, NABiRoS had a unique kinematic configuration that had it using its two legs to walk sideways, which offered some surprising advantages.
As it turns out, bipeds aren’t the only robots that can potentially benefit from a bit of a kinematic rethink. RoMeLa has redesigned quadrupedal robots too—rather than model them after a quadrupedal animal like a dog or a horse, RoMeLa’s ALPHRED robots use four legs arranged symmetrically around the body of the robot, allowing it to walk, run, hop, and jump, as well as manipulate and carry objects, karate chop through boards, and even roller skate on its butt. This robot can do it all.
Impressive, right? This is ALPHRED 2, and its predecessor, the original ALPHRED, was introduced at IROS 2018. Both ALPHREDs are axisymmetric about the vertical axis, meaning that they don’t have a front or a back and are perfectly happy to walk in any direction you like. Traditional quadrupeds like Spot or Laikago can also move sideways and backwards, but their leg arrangement makes them more efficient at moving in one particular direction, and also results in some curious compromises like a preference for going down stairs backwards. ANYmal is a bit more flexible in that it can reverse its knees, but it’s still got that traditional quadrupedal two-by-two configuration.
ALPHRED 2’s four symmetrical limbs can be used for a whole bunch of stuff. It can do quadrupedal walking and running, and it’s able to reach stable speeds of up to 1.5 m/s. If you want bipedal walking, it can do that NABiRoS-style, although it’s still a bit fragile at the moment. Using two legs for walking leaves two legs free, and those legs can turn into arms. A tripedal compromise configuration, with three legs and one arm, is more stable and allows the robot to do things like push buttons, open doors, and destroy property. And thanks to passive wheels under its body, ALPHRED 2 can use its limbs to quickly and efficiently skate around:
The impressive performance of the robot comes courtesy of a custom actuator that RoMeLa designed specifically for dynamic legged locomotion. They call it BEAR, or Back-Drivable Electromechanical Actuator for Robots. These are optionally liquid-cooled motors capable of proprioceptive sensing, consisting of a DC motor, a single stage 10:1 planetary gearbox, and channels through the back of the housing that coolant can be pumped through. The actuators have a peak torque of 32 Nm, and a continuous torque of about 8 Nm with passive air cooling. With liquid cooling, the continuous torque jumps to about 21 Nm. And in the videos above, ALPHRED 2 isn’t even running the liquid cooling system, suggesting that it’s capable of much higher sustained performance.
Photo: RoMeLa
Using two legs for walking leaves two legs free, and those legs can turn into arms.
RoMeLa has produced a bunch of very creative robots, and we appreciate that they also seem to produce a bunch of very creative demos showing why their unusual approaches are in fact (at least in some specific cases) somewhat practical. With the recent interest in highly dynamic robots that can be reliably useful in environments infested with humans, we can’t wait to see what kinds of exciting tricks the next (presumably liquid-cooled) version will be able to do.
[ RoMeLa ] Continue reading
Posted in Human Robots
#435276 RoMeLa UCLA Robotics
Some cool bipedal and humanoid robots from the UCLA lab.
Posted in Human Robots