Agri-food,
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Agrifood technology,
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chef,
cook,
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Event,
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lincolnshire,
Mark Swainson,
ncfm,
OAL,
process,
Research,
restaurant,
robotic manufactoring,
sauces,
soups,
University of Lincoln
A pioneering robotics system which could dramatically change the way food is manufactured will be launched this month at the University of Lincoln’s National Centre for Food Manufacturing (NCFM) in the UK. The Automated Processing Robotic Ingredient Loading (APRIL) ‘robotic chef’ system has been developed by OAL, a leading provider of process and automation solutions
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Come along to the unveiling of #APRILRobot on 28th April
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