One of the things that we love about UC Berkeley’s Salto jumping robot is just how much better it gets, year after year. And these changes aren’t just incremental—the little robot’s capabilities seem to improve by leaps and bounds, as it were. The latest upgrade, presented at Virtual ICRA 2020 this week, is particularly impressive, since Salto has learned how to very precisely stop jumping exactly where you want it to.
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. More details
One of the hottest topics in robotics is the field of soft robots, which utilizes squishy and flexible materials rather than traditional rigid materials. But soft robots have been limited due to their lack of good sensing. A good robotic gripper needs to feel what it is touching (tactile sensing), and it needs to sense the positions of its fingers (proprioception). Such sensing has been missing from most soft robots. In a new pair of papers, researchers from MIT’s Computer Science and Artificial Intelligence Laboratory (CSAIL) came up with new tools to let robots better perceive what they’re interacting with: the ability to see and classify items, and a softer, delicate touch. “We wish to enable seeing the world by feeling the world. Soft robot hands have sensorized skins that allow them to pick up a range of objects, from delicate, such as potato chips, to heavy, such as milk Continue reading Giving soft robots feeling