Robot Chef? Sony Is Working On It

Robots have already revolutionized many industries, including medicine, literature, painting, engineering. Now it's time for... gastronomy. Sony has introduced an AI unit that will change the way we cook.

The presence of artificial intelligence at work

Not so long ago we wrote an article about the fact that scientists train artificial intelligenceso that she could distinguish smells. They are also working on making sure she can move freely and "grow“. If we add to this the manual capabilities that it also has, we can start to consider that, what else will AI offer humanity in the future.

Apparently, Sony asked itself the same question when it recently introduced an artificial intelligence unit that changes the way we think about cooking. The company assures that the robots will not completely replace chefs, but they will show them new ways to prepare healthy and nutritious dishes. They will become an aid without which, perhaps in a few years, chefs will not be able to imagine cooking.

AI from the kitchen and in the kitchen

As we read on the website techexplore.com, one of the Sony representatives said that thanks to robots it is possible to create dishes that cannot be reproduced by man. They will be healthier for humans because every millimeter of the dish will be controlled by artificial intelligence. He adds that our food is actually made up of molecular structures.

source: shutterstock.com

AI, having the ability to think analytically, can combine them so that not only a new taste is created, but also a unique one full of nutritional value. Robots will also be able to control the temperature of the food and experiment with ways of preparing them.

So what can we expect in the future? If Sony's work on a robot chef bears fruit, we may soon see restaurants serving dishes prepared by them. Although Sony claims that they will not completely replace people, but we must remember that they will become a base of creative ideas, and it is these that distinguish specific chefs from each other. We can ask ourselves how gastronomy and the profession of a chef will change, but at the moment we will certainly not find a good answer.

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