By a News Reporter-Staff News Editor at Robotics & Machine Learning DailyNews Daily News – Cutting back on animal protein in our diets can save on resources and greenhouse gasemissions. But convincing meat-lo ving consumers to switch up their menu is a challenge. Looking at thisproblem f rom a mechanical engineering angle, Stanford engineers are pioneering a new appr oach to foodtexture testing that could pave the way for faux filets that fool e ven committed carnivores.
Artificial IntelligenceBioengineeringCyborgsEmerging TechnologiesEngineeringMachine LearningMechanical Engin eeringStanford University
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