The transition from water to land is one of the most significant events in the history of life on Earth. Now, a team of roboticists, palaeontologists and biologists is using robots to study how the ancestors of modern land animals transitioned from swimming to walking, about 390 million years ago.
Researchers have developed a robotic sensor that incorporates artificial intelligence techniques to read braille at speeds roughly double that of most human readers.
Researchers have trained a robotic ‘chef’ to watch and learn from cooking videos, and recreate the dish itself.
Researchers have designed a low-cost, energy-efficient robotic hand that can grasp a range of objects – and not drop them – using just the movement of its wrist and the feeling in its ‘skin’.
A robot ‘chef’ has been trained to taste food at different stages of the chewing process to assess whether it’s sufficiently seasoned.
Researchers have developed self-healing, biodegradable, 3D-printed materials that could be used in the development of realistic artificial hands and other soft robotics applications.
As a major Fitzwilliam Museum exhibition explores human touch through 4,000 years of art, Cambridge researchers explain why this sense is so important in their own work.
A team of engineers have trained a robot to prepare an omelette, all the way from cracking the eggs to plating the finished dish, and refined the ‘chef’s’ culinary skills to produce a reliable dish that actually tastes good.
Researchers from the University of Cambridge will use self-healing materials and machine learning to develop soft robotics as part of a new collaborative project.
A vegetable-picking robot that uses machine learning to identify and harvest a commonplace, but challenging, agricultural crop has been developed by engineers.
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