On October 1st, the RoBUTCHER project was presented at International Conference on Intelligent Robots and Systems. IROS is one of the major international conferences in robotics and intelligent systems, is co-sponsored by the IEEE Robotics and Automation Society (RAS), the IEEE Industrial Electronics Society (IES), the Robotics Society of Japan (RSJ), the Society of Instruments and Control Engineers (SICE), and the New Technology Foundation (NTF). This conference annually brings together an international community of researchers, educators and practitioners to explore the frontier of science and technology in intelligent robots and systems, and discuss the latest advancements in this fast growing and exciting field. In addition to technical sessions and multi-media presentations, IROS conferences also hold panel discussions, workshops, tutorials and exhibits to enhance technical communications among the attendees. The participants in this year’s digital conference could choose between plenary and keynote talks, invited posters and several workshops running simultaneously in 10-12 virtual rooms.
The RoBUTCHER online workshop was titled “Challenges in automated meat processing” with three keynote-talks followed by a poster-session with four posters, and a roundtable discussion at the end:
Present and future of automation in the meat industry by Francisco Frequena
Deep neural network in soft tissue cutting by Anton Popov
Social aspects of robots and automation in the slaughterhouse by Clara Valente
VirtualButcher: Coarse-to-fine Annotation Transfer of Cutting Lines on Noisy Point Cloud Reconstruction by Raphael Falque
Modern solutions for hygiene issues of automated pig-processing by Lars Bager Christensen
The Meat Factory Cell: A robotic way of thinking for meat producers by Alex Mason
Smart gripper technology for soft tissue manipulation by Kristóf Takács
Succeeding the presentations, a roundtable discussion was started with the following questions:
The RoBUTCHER project is in the process of delivering a system that challenges the current slaughterhouse paradigm. What is required to take this project beyond the concept and into full-scale industry adoption?
The RoBUTCHER project challenges current primary meat cutting paradigms leading to a whole new way of working. Therefore, are there any existing standards already in use in this instance or, is there a need for a new standards framework development for the industry to work within?