Submitted by V. Egorova on Tue, 17/05/2022 - 10:54
'If robots are to be used for certain aspects of food preparation, it’s important that they are able to ‘taste’ what they’re cooking.'
Grzegorz Sochacki
Agriforwards CDT student, Greg Sochacki, who works on his PhD research in colalboration with Beko, presented his research in 'Frontiers of Robotics and AI' journal.
The robot chef, which has already been trained to make omelettes based on human taster’s feedback, tasted nine different variations of a simple dish of scrambled eggs and tomatoes at three different stages of the chewing process, and produced ‘taste maps’ of the different dishes.
The researchers found that this ‘taste as you go’ approach significantly improved the robot’s ability to quickly and accurately assess the saltiness of the dish over other electronic tasting technologies, which only test a single homogenised sample. The results are reported in the journal Frontiers in Robotics & AI.
Reference:
Grzegorz Sochacki, Arsen Abdulali, and Fumiya Iida. ‘Mastication-Enhanced Taste-Based Classification of Multi-Ingredient Dishes for Robotic Cooking.’ Frontiers in Robotics & AI (2022). DOI: 10.3389/frobt.2022.886074
The full article from the Engineering Deapartment web-site is here.
