In this video for USA Today, Sean Dowling highlights Pic2Recipe, the artificial intelligence system developed by CSAIL researchers that can predict recipes based off images of food. The researchers hope the app could one day be used to help, “people track daily nutrition by seeing what’s in their food.”
Researchers at MIT have developed an algorithm that can identify recipes based on a photo, writes BBC News reporter Zoe Kleinman. The algorithm, which was trained using a database of over one million photos, could be developed to show “how a food is prepared and could also be adapted to provide nutritional information,” writes Kleinman.
MIT researchers have developed a new machine learning algorithm that can look at photos of food and suggest a recipe to create the pictured dish, reports Matt Reynolds for New Scientist. Reynolds explains that, “eventually people could use an improved version of the algorithm to help them track their diet throughout the day.”
CSAIL researchers have trained an AI system to look at images of food, predict the ingredients used, and even suggest recipes, writes Matt Burgess for Wired. The system could also analyze meals to determine their nutritional value or “manipulate an existing recipe to be healthier or to conform to certain dietary restrictions," explains graduate student Nick Hynes.
MIT researchers have found that by 2050 climate change could deplete water basins and reduce crop yields, reports The Boston Globe’s Alyssa Meyers. If no action is taken to combat climate change, “numerous basins used to irrigate crops across the country will either start to experience shortages or see existing shortages ‘severely accentuated.’”
Tangible Media Group researchers have created shape-shifting, edible pasta, writes Grace Williams for Fox News. The pasta, which transforms from a flat sheet into 3-D shapes, could cut packaging and shipping costs for “large supermarkets, mountain hikers and Mars travelers, or whoever has the need of saving shipping spaces,” says former MIT graduate student Lining Yao.
Reporting for WGBH about new technologies that can help reduce carbon emissions, Heather Goldstone spotlights how Media Lab researchers have developed shape-changing noodles that transform from a flat sheet of gelatin into 3-D shapes when dropped in water. “Those flat sheets can be shipped more efficiently,” explains Goldstone.
Wen Wang, a former grad student and research scientist, speaks with Janelle Nanos of The Boston Globe about the shape-shifting noodles she and her colleagues engineered. The technique, which transforms a flat sheet of noodles into 3-D shapes, could reduce food shipping costs and could eventually be used to feed astronauts. “You can save space in space,” explains Wang.
In this video, CNN highlights how researchers from the MIT Media Lab have developed shape-changing noodles. The noodles transform from a flat sheet into 3-D shapes when submerged in water, and could cut down on shipping costs and environmental waste.
Popular Science reporter Rachel Feltman writes that MIT researchers have developed shape-changing noodles that transform from a flat sheet into 3-D shapes when submerged in water. Feltman explains that by packing pasta in flat sheets, “manufacturers could cut packaging sizes in half—cutting down on wasted cardboard and shipping container space.”
Newsweek’s Anthony Cuthbertson writes about new research from a team at the Media Lab’s Tangible Media Group, who have “created flat sheets of gelatin and starch that transform into 3D shapes, such as flowers and pasta forms, when submerged in water.”
Nima, a startup founded by alumni Shireen Yates and Scott Sundvor, has been named to CNBC’s list of 25 promising start-ups for its portable food allergy detector, reports Ashley McHugh-Chiappone. “I just wanted a quick, easy way to test a piece of the dish and see for myself if it was gluten-free," says Yates of her inspiration for the device.
Guardian reporter Mark Harris writes about research scientist Caleb Harper’s work developing sensor-controlled systems that could allow farmers to grow food in varying conditions around the world. Harper has also developed a system to share data on optimal growing conditions in the hopes of providing “access to biology in the same way that HTML gave us access to the internet.”
In this Atlantic video, Caleb Harper, a research scientist at the Media Lab, speaks about how farming will change as more people begin moving to cities. Harper explains that if individuals are enabled to grow fresh food, “then countries that import a lot of their own foods now can start to build up a capacity within their border.”
Boston Globe reporter Janelle Nanos writes about Spoiler Alert, a platform developed by two MIT graduates that is aimed at connecting food distributors with food-rescue organizations. Nanos writes that the platform has been “adopted by 200 businesses and nonprofits in New England to cut down on waste and encourage donations by making them easier to track.”