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Robotics technologies are finding their way into the food production chain, from agriculture robots ‘working’ on farms, to 3D food printers generating customized dishes in the kitchen. In this Viewpoint, two roboticists, Hod Lipson and Salah Sukkarieh, discuss the possible roles of robotics in shaping the future of food, highlighting how robots may be able to produce more, healthier and sustainable foods with fewer resources and a lower carbon footprint.
Bioengineering has the power to improve health globally by engineering diagnostic, treatment and disease monitoring platforms that function in diverse settings, including resource-constrained contexts. In this Viewpoint, the authors highlight the pressing challenges that need to be addressed to make the field more equitable and to enable bioengineered solutions that can be implemented anywhere, anytime and by anyone.
