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With future robotic systems likely to hinge in part on the quality of their associated video image processing, a system has been evolved in which interior and exterior profiles of objects seen by a video camera can be computed in real time.

A comprehensive multi‐sensor system using three‐dimensional vision, a laser range‐finder, an ultrasonic proximity sensor, and an infra‐red radar for position location, have been built into a mobile robot.

Mobile robots offer more flexibility and scope than the fixed single arm type. French researchers are putting considerable effort into developing such devices and here results of their efforts are described.

Developing general purpose mobile robots is very much dependent on the availability of suitable sensors. A common choice by researchers is ultrasonics and work at the Laboratory of Applied Advanced Electronic Techniques (LATEA) has resulted in a simple, self‐adapting and self‐correcting ultrasonic sensor,

A simple ultrasonic sensor coupled with a colour sensing system has been designed and built in the laboratory of the French National Institute of Applied Science at Rennes, and mounted on the laboratory's VESA mobile robot. It can distinguish simple configurations of obstacles and measure their distance from the robot, and within certain limits of illumination can classify obstacles to eight reference colours.

Eddy current and ultrasonic sensing have potentially large advantages over vision systems for guidance of arc welding, except with very complex geometries. They are simpler, less expensive, and eddy current is immune to fumes from the arc. The authors review work currently in progress at Oxford.

This paper aims to study different possibilities for implementing easy-to-use and cost-effective micro-systems to detect and trace expelled gases from rotten food. The paper covers various radio-frequency identification (RFID) technologies and gas sensors as the two promoting feasibilities for the tracing of packaged food. Monitoring and maintaining quality and safety of food in transport and storage from producer to consumer are the most important concerns in food industry. Many toxin gases, even in parts per billion ranges, are produced from corrupted and rotten food and can endanger the consumers’ health. To overcome the issues, intelligent traceability of food products, specifically the packaged ones, in terms of temperature, humidity, atmospheric conditions, etc., has been paid attention to by many researchers.

Food poisoning is a serious problem that affects thousands of people every year. Poisoning food must be recognized early to prevent a serious health problem.

Contaminated food is usually detectable by odor. A small gas sensors and low-cost tailored to the type of food packaging and a communication device for transmitting alarm output to the consumer are key factors in achieving intelligent packaging.

Conducting polymer composite, intrinsically conducting polymer and metal oxide conductivity gas sensors, metal–oxide–semiconductor field-effect transistor (MOSFET) gas sensors offer excellent discrimination and lead the way for a new generation of “smart sensors” which will mould the future commercial markets for gas sensors.

Small size, low power consumption, short response time, wide operating temperature, high efficiency and small area are most important features of introduced system for using in package food.

The purpose of the research is to identify the various factors affecting bread wastage and bread consumption of consumers in Isparta, Turkey.

This study uses the categorical regression (CATREG) model to estimate the driving forces of bread waste and consumption. The study concentrates on data obtained from 384 respondents speaking for the same number of households placed in the province of Isparta in Turkey.

The results indicate that both models are statistically significant at the 1% level. Parents' profession, storage method, type of bread consumed, daily bread expenditure, monthly income and the idea of “bread is cheap” are the most important variables affecting bread wastage. Regarding bread consumption, parents' profession, fathers' education level, monthly income, inadequate control in bakeries, household size and the idea of “bread makes people fat” are found to play significant roles.

The results could be helpful to develop influential policies on healthy eating and aiming plans to reduce bread consumption to healthy levels and prevent bread waste.

This research contributes to knowledge regarding the underlying causes of the bread consumption and wastage of Turkish consumers in the light of the data analysis for Isparta province.

This paper contains unique and original understandings concerning bread consumption and wastage attitudes and determinants for consumers from Isparta, Turkey. The novel findings of this research have conduced to a better understanding of the key factors that affect bread consumption and waste. The paper also applies an econometric analysis using a CATREG model to analyse the factors influencing consumers' bread waste and consumption behaviour in Isparta province, Turkey.

Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product.

Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life.

Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers.

Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.