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Maggie Coblentz is developing “The Interplanetary Cookbook”—a collection of speculative recipes, tools for eating, and sensory experience...
Fermentation in Space: From the Microbiome to the Envirome This research highlights the many opportunities to bring our rich culture...
Maggie Coblentz leads research and design on interplanetary gastronomy at the Space Exploration Initiative, where she is developing ...
Vespers is a collection of masks exploring what it means to design (with) life. From the relic of the death mask to a contemporary living...
This project aims to create a modular platform for exploring micro-kitchens that are culture specific. Cooking is a personal experience t...
The OpenAg™ Food Server is a shipping container-sized, controlled environment agriculture technology that can be built to utilize hydropo...
The OpenAg™ Personal Food Computer is a tabletop-sized, controlled environment agriculture technology platform that uses robotic systems ...
Flavor, in addition to making our food delicious, is one way of sensing biochemical richness. A highly flavorful plant generally con...
We developed a concept of transformative appetite, where edible 2D films made of common food materials (protein, cellulose or starch) can...
We have developed a wireless system that leverages the inexpensive RFID tags already on hundreds of billions of products to sense potent...
The Gender Shades project pilots an intersectional approach to inclusive product testing for AI.Algorithmic Bias PersistsGender Shades is...