MIT researchers have developed “a robotic system that can rotate different types of fruit and vegetable using its fingers on one hand, while the other arm is made to peel,” reports Alex Wilkins for New Scientist. “These additional steps of doing rotation are something which is very straightforward to humans, we don’t even think about it,” Prof. Pulkit Agrawal. “But for a robot, this becomes challenging.”
Visiting Scientist Ariel Ekblaw speaks with Scientific American’s Andrew Chapman about a microgravity water cooker called the H0TP0T, part of a mock space habitat set to open in Boston in early August. For the project “Ekblaw and a colleague interviewed nearly two dozen astronauts—who often mentioned better cooking options and tastier food as important ways to improve their well-being,” Chapman explains.
Using multimodal sensing and a soft robotic manipulator, MIT scientists have developed an automated system, called RoboGrocery, that can pack groceries of different sizes and weights, reports Brian Heater for TechCrunch. Heater explains that as the soft robotic gripper touches an item, “pressure sensors in the fingers determine that they are, in fact, delicate and therefore should not go at the bottom of the bag — something many of us no doubt learned the hard way. Next, it notes that the soup can is a more rigid structure and sticks it in the bottom of the bag.”
Researchers from MIT have developed RoboGrocery, a soft robotic system that “can determine how to pack a grocery item based on its weight, size and shape without causing damage to the item,” reports Jennifer Kite-Powell for Forbes. “This is more than just automation—it's a paradigm shift that enhances precision, reduces waste and adapts seamlessly to the diverse needs of modern retail logistics,” says Prof. Daniela Rus, director of CSAIL.
Prof. Bob Langer and Prof. Giovanni Traverso have co-founded Syntis Bio, a biotech company that will use technology to “coat the stomach and potentially other organ surfaces, [change] the way that drugs are absorbed or, in the case of obesity, which hormones are triggered,” reports Allison DeAngelis for STAT.
Writing for The New York Times, Kenji López-Alt '02 slices into his research with Rui Viana '05 on the best method for cutting an onion. Using “computer models of the cross section of an onion,” López-Alt and Viana simulated “various cutting geometries and to calculate basic information, such as the number of pieces cut with each method, their average size and the standard deviation from the norm within that group" to see which method is a cut above the rest.
MIT have developed a new ingestible vibrating capsule that could potentially be used to aid weight loss, writes Newsweek’s Robyn White. Prof. Giovanni Traverso said the capsule “could facilitate a paradigm shift in potential therapeutic options for obesity and other diseases affected by late stomach fullness.”
Prof. Kripa Varanasi and Vishnu Jayaprakash SM '19, PhD '21 co-founded AgZen, an MIT spinoff that is developing new technologies to improve the performance and effectiveness of pesticide treatments, reports The Economist. The new technologies “could reduce the total amount of fungicides and insecticides sprayed over complete crops by some 90%, as well as cutting the amount of adjuvants required,” writes The Economist.
Milena Pagán '11 speaks with Boston.com reporter Linda Laban about re-opening her bagel shop, Rebelle Bagels, in Kendall Square. Pagán, who earned a degree in chemical engineering before diving into the culinary world, explains that she felt it was a natural transition from engineering to food. “It’s not a traditional path, but they do have a lot in common,” Pagán explains. “Making bagels feels a lot like engineering.”
New York Times reporter Stephen Wallis spotlights Prof. Carlo Ratti’s proposal for the world’s first “farmscraper” in Shenzhen, China, a 51-story building that would be wrapped in a vertical hydroponic farm and could produce enough food annually to feed 40,000 people. “At this critical moment, what we architects do matters more than ever,” Ratti emphasizes. “Every kilowatt-hour of solar power, every unit of zero-carbon housing and every calorie of sustainably sourced vegetables will be multiplied across history.”
Smithsonian Magazine reporter Sarah Kuta spotlights MIT researchers and their work in developing an ingestible vibrating pill that simulates the feeling of being full. The device “could someday offer an obesity treatment that doesn’t rely on standard medications or surgery,” writes Kuta.
MIT researchers have created a vibrating capsule that can send signals to the brain to simulate the sensation of being full, reports Brian Heater for TechCrunch. “The capsule, which is roughly the size of a standard multi-vitamin, contains a vibrating motor, powered by a silver oxide battery,” explains Heater. “After reaching the stomach, gastric acid dissolves the outside layer and completes the circuit, kickstarting the vibration.”
Researchers at MIT have developed a vibrating pill that “significantly reduces food consumption by mimicking the feeling of fullness,” reports Arianna Johnson for Forbes. Researchers believe, “the pill can be used as a cheaper, noninvasive option to treat obesity and other weight-related illnesses,” writes Johnson.
Writing for STAT, Prof. Joseph Doyle addresses new research that suggests food “as medicine can improve health and lower health care costs.” “Researchers, clinicians and policymakers all share a common goal to fight food insecurity and improve population health,” writes Doyle. “Randomized clinical trials are key tools for discerning what works best, for whom and why, information that we should all be hungry for.”
MIT researchers have created “a vibrating pill that stimulates nerve endings in the stomach to tell the brain it’s time to stop eating,” reports Mitch Leslie for Science. “A gel plug in the pill keeps the motor from switching on,” explains Leslie. “But the gel dissolves rapidly when it contacts stomach fluid, allowing the motor to start turning. When that happens, the pill shakes for about 38 minutes, roughly the amount of time it would stay in the stomach. The researchers hypothesized that these vibrations would stimulate the stretch-sensing nerve endings and signal satiety.”