Swiss scientists from EPFL (École Spéciale de Lausanne), together with researchers from other universities, are working on creating robots that are not only functional but also biodegradable and safe for consumption.
These robots could potentially reduce e-waste, deliver food and medicine, monitor health, and provide new culinary experiences.
The RoboFood project explores the use of edible materials to replace traditional non-edible components. For example, gelatin can be used instead of rubber, rice crackers as foam, and chocolate films can protect robots in humid environments. Other innovative materials include a conductive ink made from activated carbon and gummy bears.
Challenges ahead
Progress in edible robots has been slow but steady. In 2017, scientists created an edible tweezer. In 2022, a drone with rice cracker wings and gelatin glue was designed, as well as a rolling robot with gelatin legs and an edible tilt sensor. In 2023, they developed the first rechargeable edible battery made of riboflavin and quercetin, capable of safely powering small devices.
“Bringing robots and food together is a fascinating challenge,” says Dario Floreano, director of EPFL's Intelligent Systems Laboratory and first author of the new RoboFood perspective published in Nature Review Materials.
In 2021, Floreano joined forces with Remko Boom of Wageningen University, Jonathan Rossiter of the University of Bristol, and Mario Caironi of the Italian Institute of Technology to launch RoboFood.
Despite advances, challenges remain, such as understanding how humans and animals perceive reactive and edible robots and seamless integration of electrical and mechanical parts. Researchers face obstacles when combining components that use electricity to operate with those that use fluids and pressure to move.
Other issues in the quest to produce fully edible robots include how to miniaturize components and extend the shelf life of robotic foods, as well as what is obviously a pretty important step: how to make robots taste good.
