Tag Archives: skin
#436426 Video Friday: This Robot Refuses to Fall ...
Video Friday is your weekly selection of awesome robotics videos, collected by your Automaton bloggers. We’ll also be posting a weekly calendar of upcoming robotics events for the next few months; here’s what we have so far (send us your events!):
Robotic Arena – January 25, 2020 – Wrocław, Poland
DARPA SubT Urban Circuit – February 18-27, 2020 – Olympia, Wash., USA
Let us know if you have suggestions for next week, and enjoy today’s videos.
In case you somehow missed the massive Skydio 2 review we posted earlier this week, the first batches of the drone are now shipping. Each drone gets a lot of attention before it goes out the door, and here’s a behind-the-scenes clip of the process.
[ Skydio ]
Sphero RVR is one of the 15 robots on our robot gift guide this year. Here’s a new video Sphero just released showing some of the things you can do with the robot.
[ RVR ]
NimbRo-OP2 has some impressive recovery skills from the obligatory research-motivated robot abuse.
[ NimbRo ]
Teams seeking to qualify for the Virtual Urban Circuit of the Subterranean Challenge can access practice worlds to test their approaches prior to submitting solutions for the competition. This video previews three of the practice environments.
[ DARPA SubT ]
Stretchable skin-like robots that can be rolled up and put in your pocket have been developed by a University of Bristol team using a new way of embedding artificial muscles and electrical adhesion into soft materials.
[ Bristol ]
Happy Holidays from ABB!
Helping New York celebrate the festive season, twelve ABB robots are interacting with visitors to Bloomingdale’s iconic holiday celebration at their 59th Street flagship store. ABB’s robots are the main attraction in three of Bloomingdale’s twelve-holiday window displays at Lexington and Third Avenue, as ABB demonstrates the potential for its robotics and automation technology to revolutionize visual merchandising and make the retail experience more dynamic and whimsical.
[ ABB ]
We introduce pelican eel–inspired dual-morphing architectures that embody quasi-sequential behaviors of origami unfolding and skin stretching in response to fluid pressure. In the proposed system, fluid paths were enclosed and guided by a set of entirely stretchable origami units that imitate the morphing principle of the pelican eel’s stretchable and foldable frames. This geometric and elastomeric design of fluid networks, in which fluid pressure acts in the direction that the whole body deploys first, resulted in a quasi-sequential dual-morphing response. To verify the effectiveness of our design rule, we built an artificial creature mimicking a pelican eel and reproduced biomimetic dual-morphing behavior.
And here’s a real pelican eel:
[ Science Robotics ]
Delft Dynamics’ updated anti-drone system involves a tether, mid-air net gun, and even a parachute.
[ Delft Dynamics ]
Teleoperation is a great way of helping robots with complex tasks, especially if you can do it through motion capture. But what if you’re teleoperating a non-anthropomorphic robot? Columbia’s ROAM Lab is working on it.
[ Paper ] via [ ROAM Lab ]
I don’t know how I missed this video last year because it’s got a steely robot hand squeezing a cute lil’ chick.
[ MotionLib ] via [ RobotStart ]
In this video we present results of a trajectory generation method for autonomous overtaking of unexpected obstacles in a dynamic urban environment. In these settings, blind spots can arise from perception limitations. For example when overtaking unexpected objects on the vehicle’s ego lane on a two-way street. In this case, a human driver would first make sure that the opposite lane is free and that there is enough room to successfully execute the maneuver, and then it would cut into the opposite lane in order to execute the maneuver successfully. We consider the practical problem of autonomous overtaking when the coverage of the perception system is impaired due to occlusion.
[ Paper ]
New weirdness from Toio!
[ Toio ]
Palo Alto City Library won a technology innovation award! Watch to see how Senior Librarian Dan Lou is using Misty to enhance their technology programs to inspire and educate customers.
[ Misty Robotics ]
We consider the problem of reorienting a rigid object with arbitrary known shape on a table using a two-finger pinch gripper. Reorienting problem is challenging because of its non-smoothness and high dimensionality. In this work, we focus on solving reorienting using pivoting, in which we allow the grasped object to rotate between fingers. Pivoting decouples the gripper rotation from the object motion, making it possible to reorient an object under strict robot workspace constraints.
[ CMU ]
How can a mobile robot be a good pedestrian without bumping into you on the sidewalk? It must be hard for a robot to navigate in crowded environments since the flow of traffic follows implied social rules. But researchers from MIT developed an algorithm that teaches mobile robots to maneuver in crowds of people, respecting their natural behaviour.
[ Roboy Research Reviews ]
What happens when humans and robots make art together? In this awe-inspiring talk, artist Sougwen Chung shows how she “taught” her artistic style to a machine — and shares the results of their collaboration after making an unexpected discovery: robots make mistakes, too. “Part of the beauty of human and machine systems is their inherent, shared fallibility,” she says.
[ TED ]
Last month at the Cooper Union in New York City, IEEE TechEthics hosted a public panel session on the facts and misperceptions of autonomous vehicles, part of the IEEE TechEthics Conversations Series. The speakers were: Jason Borenstein from Georgia Tech; Missy Cummings from Duke University; Jack Pokrzywa from SAE; and Heather M. Roff from Johns Hopkins Applied Physics Laboratory. The panel was moderated by Mark A. Vasquez, program manager for IEEE TechEthics.
[ IEEE TechEthics ]
Two videos this week from Lex Fridman’s AI podcast: Noam Chomsky, and Whitney Cummings.
[ AI Podcast ]
This week’s CMU RI Seminar comes from Jeff Clune at the University of Wyoming, on “Improving Robot and Deep Reinforcement Learning via Quality Diversity and Open-Ended Algorithms.”
Quality Diversity (QD) algorithms are those that seek to produce a diverse set of high-performing solutions to problems. I will describe them and a number of their positive attributes. I will then summarize our Nature paper on how they, when combined with Bayesian Optimization, produce a learning algorithm that enables robots, after being damaged, to adapt in 1-2 minutes in order to continue performing their mission, yielding state-of-the-art robot damage recovery. I will next describe our QD-based Go-Explore algorithm, which dramatically improves the ability of deep reinforcement learning algorithms to solve previously unsolvable problems wherein reward signals are sparse, meaning that intelligent exploration is required. Go-Explore solves Montezuma’s Revenge, considered by many to be a major AI research challenge. Finally, I will motivate research into open-ended algorithms, which seek to innovate endlessly, and introduce our POET algorithm, which generates its own training challenges while learning to solve them, automatically creating a curricula for robots to learn an expanding set of diverse skills. POET creates and solves challenges that are unsolvable with traditional deep reinforcement learning techniques.
[ CMU RI ] Continue reading
#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