Periodic Reporting for period 1 - ROBOFOOD (The new science and technology of edible robots and robotic food for humans and animals)
Periodo di rendicontazione: 2021-10-01 al 2022-09-30
The overarching objective of the RoboFood project is to lay the scientific and technological foundations for the development of truly edible robots and robotic food, which can in turn provide novel functionalities and services for human and animal health, society, and the environment. To comprehensively meet these goals, five specific strategic objectives for the project have been defined:
1) Create a library of smart edible materials, which deliver suitable mechano-chemo-electrical transduction properties.
2) Develop manufacturing and processing procedures for edible robots and robotic foods, methods for assessment of physical, nutritional, and preservation properties, and new shelf-life management methods.
3) Create complete edible components including sensors, actuators, energy sources, energy harvesters, control logic and mechanical structures.
4) Develop methods for system integration, packaging, preservation.
5) Integrate the developments above into RoboFood proof-of-concept demonstrators in the context of three core validation scenarios: i) Rescue RoboFood, an edible drone for remote rescue and assistance in disaster situations; ii) RoboFeed for wildlife preservation and welfare in animal farming; iii) RoboFood for humans, for dietary management, healthy nutrition, and treatment of dysphagia.
1) Create a library of smart edible materials, which deliver suitable mechano-chemo-electrical transduction properties.
2) Develop manufacturing and processing procedures for edible robots and robotic foods, methods for assessment of physical, nutritional, and preservation properties, and new shelf-life management methods.
3) Create complete edible components including sensors, actuators, energy sources, energy harvesters, control logic and mechanical structures.
4) Develop methods for system integration, packaging, preservation.
5) Integrate the developments above into RoboFood proof-of-concept demonstrators in the context of three core validation scenarios: i) Rescue RoboFood, an edible drone for remote rescue and assistance in disaster situations; ii) RoboFeed for wildlife preservation and welfare in animal farming; iii) RoboFood for humans, for dietary management, healthy nutrition, and treatment of dysphagia.
To achieve the ambitious objectives set out in the RoboFood project, an interdisciplinary approach that brings together experts from two major disciplines, robotic science and food science, is being implemented. Our approach in the first reporting period has focussed heavily on the identification, characterisation, and processing of edible materials suitable for robotic applications. Specifically, we have created a library of food components with suitable functional characteristics for mechanical integrity, actuation, sensing and energy, and suitable nutritional profile as well as gained preliminary insight into the quantitative characterisation of edible materials and the development of processing methods to alter material properties. With the gained insights in mind, the RoboFood project has achieved the first steps towards the assembly of edible composite materials into fundamental robotic components, such as edible actuators, sensors, edible logic, and power supplies, with the functionalities required for real-world validation of edible robots. One of the main outputs of the first reporting period has been the development and publication of an edible-winged drone with potential to provide nutrition in rescue missions.
The communication and dissemination activities related to the project have started successfully, underpinned by the newly developed website, social media platforms, Data Management Plan, Quality and Risk Monitoring plan, and the Communication, Dissemination, and Exploitation Plan. Preliminary exploitation objectives and strategies for future exploitation of results have been discussed and outlined by the Consortium.
The communication and dissemination activities related to the project have started successfully, underpinned by the newly developed website, social media platforms, Data Management Plan, Quality and Risk Monitoring plan, and the Communication, Dissemination, and Exploitation Plan. Preliminary exploitation objectives and strategies for future exploitation of results have been discussed and outlined by the Consortium.
The RoboFood project aims to achieve significant progress beyond the state-of-the-art in three newly integrated areas: 1) Processing of edible materials towards implementation in robotic devices; 2) Edible actuators and structures; and 3) Edible electronics, sensors and energy. We plan to create, for the first time, a radically new way to make robots that can be eaten and foods that behave like robots, with potential real-world applications including animal preservation, human rescue, and human nutrition. For example, future edible robots could deliver lifesaving nutrition to humans in emergency situations. Robotic food with edible actuators and electronics could tell the consumer when it is well-preserved and safe to eat, or it could protect itself from excessive heat or humidity during storage. They could also interact with humans and animals in totally new ways, such as to address dietary goals, facilitate swallowing for neurologic patients, or influence eating habits. Edible robots would be mostly made of organic material that can be digested and metabolised to support life. As such, essential nutrition or inoculations could in the future be delivered to pets, livestock, or wildlife, thus fuelling the food chain, whilst minimising metallic or plastic waste usually associated with the bodies of traditional robots. Within the scope of this project, we strive to make a significant contribution to the acceptance of edible materials as viable components for robotic applications and lead to new products and advances in edible material processing methods, with increased societal acceptance and interest due to their inherently increased sustainability.