Erika Marthins combines edible robotics, digital data and food to create sensory desserts

ÉCAL student Erika Marthins has incorporated a series of different technologies into food to create three augmented desserts, each with its own unique feature of animation, perception or sound.

Aiming to discover a new dimension of our average sweet treats, the designer has used edible robotics, light-shaping technology, and digital data information in the making of each dish.

The project, called Déguster l’augmenté, consists of a moving gelatin desert, a light-refracting lollipop, and a chocolate record.

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