Tag Archives: smart
#436140 Let’s Build Robots That Are as Smart ...
Illustration: Nicholas Little
Let’s face it: Robots are dumb. At best they are idiot savants, capable of doing one thing really well. In general, even those robots require specialized environments in which to do their one thing really well. This is why autonomous cars or robots for home health care are so difficult to build. They’ll need to react to an uncountable number of situations, and they’ll need a generalized understanding of the world in order to navigate them all.
Babies as young as two months already understand that an unsupported object will fall, while five-month-old babies know materials like sand and water will pour from a container rather than plop out as a single chunk. Robots lack these understandings, which hinders them as they try to navigate the world without a prescribed task and movement.
But we could see robots with a generalized understanding of the world (and the processing power required to wield it) thanks to the video-game industry. Researchers are bringing physics engines—the software that provides real-time physical interactions in complex video-game worlds—to robotics. The goal is to develop robots’ understanding in order to learn about the world in the same way babies do.
Giving robots a baby’s sense of physics helps them navigate the real world and can even save on computing power, according to Lochlainn Wilson, the CEO of SE4, a Japanese company building robots that could operate on Mars. SE4 plans to avoid the problems of latency caused by distance from Earth to Mars by building robots that can operate independently for a few hours before receiving more instructions from Earth.
Wilson says that his company uses simple physics engines such as PhysX to help build more-independent robots. He adds that if you can tie a physics engine to a coprocessor on the robot, the real-time basic physics intuitions won’t take compute cycles away from the robot’s primary processor, which will often be focused on a more complicated task.
Wilson’s firm occasionally still turns to a traditional graphics engine, such as Unity or the Unreal Engine, to handle the demands of a robot’s movement. In certain cases, however, such as a robot accounting for friction or understanding force, you really need a robust physics engine, Wilson says, not a graphics engine that simply simulates a virtual environment. For his projects, he often turns to the open-source Bullet Physics engine built by Erwin Coumans, who is now an employee at Google.
Bullet is a popular physics-engine option, but it isn’t the only one out there. Nvidia Corp., for example, has realized that its gaming and physics engines are well-placed to handle the computing demands required by robots. In a lab in Seattle, Nvidia is working with teams from the University of Washington to build kitchen robots, fully articulated robot hands and more, all equipped with Nvidia’s tech.
When I visited the lab, I watched a robot arm move boxes of food from counters to cabinets. That’s fairly straightforward, but that same robot arm could avoid my body if I got in its way, and it could adapt if I moved a box of food or dropped it onto the floor.
The robot could also understand that less pressure is needed to grasp something like a cardboard box of Cheez-It crackers versus something more durable like an aluminum can of tomato soup.
Nvidia’s silicon has already helped advance the fields of artificial intelligence and computer vision by making it possible to process multiple decisions in parallel. It’s possible that the company’s new focus on virtual worlds will help advance the field of robotics and teach robots to think like babies.
This article appears in the November 2019 print issue as “Robots as Smart as Babies.” 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