Biologist Roni Hochman Sussman explains how aquaculture could become the most sustainable and efficient way of feeding the globe’s rapidly increasing population.
Miso Robotics company creates automated tech that assists + empowers commercial chefs to make food consistently and perfectly — while saving waste + cost through efficiency and precision.
The AI automated food prep robotic system named Flippy is currently being tested + implemented in the kitchens of top global brand restaurants. Miso Robotics has also innovated the world’s first point-of-sale integrated automatic beverage dispenser — named Sippy. All of the Miso Robotics mechanical systems operate on their Miso AI software platform.
The featurette below shows Flippy’s surprising capabilities. You can also see the Sippy’s novel cup-sealing method, designed to save the planet from millions of pounds of plastic lid waste.
Such robotic schools could be tasked with locating and recording data on coral reefs to help researchers to study the reefs’ health over time. Just as living fish in a school might engage in different behaviours simultaneously — some mating, some caring for young, others finding food — but suddenly move as one when a predator approaches, robotic fish would have to perform individual tasks while communicating to each other when it’s time to do something different.
“The majority of what my lab really looks at is the coordination techniques — what kinds of algorithms have evolved in nature to make systems work well together?” she says.
Many roboticists are looking to biology for inspiration in robot design, particularly in the area of locomotion. Although big industrial robots in vehicle factories, for instance, remain anchored in place, other robots will be more useful if they can move through the world, performing different tasks and coordinating their behaviour.
Including decaffeinated and instant ones.
A new study conducted by Australian scientists suggests that consuming two to three cups of decaffeinated, ground, and instant coffee can lower the risk of developing cardiovascular disease and dying early.
“In this large, observational study, ground, instant, and decaffeinated coffee were associated with equivalent reductions in the incidence of cardiovascular disease and death from cardiovascular disease or any cause,” says study author Professor Peter Kistler of the Baker Heart and Diabetes Research Institute in a media release.
Methuselah Foundation recently announced a $1 million competition to.
encourage innovation that will enable medicine to move away from unreliable.
animal testing. The change is long overdue. In the U.S., all our food and.
drug research has been guided by the 1938 Federal Food, Drug and Cosmetics.
Act, which requires that every drug be tested on animals. While this was.
state-of-the-art scientific process 84 years ago, we can do much better today. The reason why is simple: Animal testing is unreliable, ineffective.
And costly.
All the money to make weapons no money to buy food n feed the poor. People are Fkd in the head.
Kitchen robots are making more than just sliders and pizzas. Chipotle is testing Chippy, a version of Miso Robotics’ arm-based automaton (already in use at White Castle) customized to make tortilla chips. The bot not only knows how to replicate Chipotle’s recipe, but is smart enough to add “subtle variations” to keep things interesting — you might get a little more lime or salt.
The test is currently limited a Chipotle “innovation hub” in Irvine, California. However, the Mexican-themed restaurant chain also plans to use Chippy in a southern California restaurant later this year. Feedback from customers and workers will help shape any potential national rollout.
People will still be involved in making most of your burrito or taco, Chipotle said. Like an earlier rollout of the Pepper chat bot, Chippy will be there to “improve the human experience” rather than replace back-of-house cooks. You might get your meals sooner and with more consistent quality, particularly during busy hours.
The forum will now aim to educate visitors about sustainable sea farming and protecting the sea and its many wondrous species, according to an article published by designboom last week.
Developed to look like a fish’s eye
The building was designed by Danish architecture firm Kvorning Design and true to its mission it has been engineered to resemble a fish eye. That’s where the name “Salmon Eye” came from.
Continue reading “Architects create a floating exhibition space in the form of a fish eye” »
The products are vegan-friendly, as well as free of antibiotics and pesticides.
The Israeli startup VAXA uses algae to transform renewable energy into sustainable nourishment. Microalgae can grow indoors using their vertical farming technique, regardless of the weather outside.
The sealed and bio-secured module, which is embedded with pink glowing lights (UV LEDs), enables year-round production of high-quality, pathogen-free, fresh algae with a consistent composition.
Better introduce those veggies early. I think they’d get used to the taste with time.
One researcher says the findings suggest “repeated exposure to flavors before birth could help to establish food preferences post-birth” and help shape healthy eating.
Continue reading “Fetuses apparently like carrots, but kale? Not so much, ultrasounds show” »
