Learning Bimanual Scooping Policies for Food Acquisition
This addresses the challenge of feeding assistance for people with disabilities by enabling robots to handle complex foods, though it is incremental as it builds on prior scooping methods.
The paper tackles the problem of robotic food acquisition for diverse foods by proposing a bimanual scooping method that uses a second arm to stabilize items, achieving 87.0% success on rigid foods, a 25.8% improvement over a single-arm baseline, and reducing food breakage by 16.2% compared to an analytical baseline.
A robotic feeding system must be able to acquire a variety of foods. Prior bite acquisition works consider single-arm spoon scooping or fork skewering, which do not generalize to foods with complex geometries and deformabilities. For example, when acquiring a group of peas, skewering could smoosh the peas while scooping without a barrier could result in chasing the peas on the plate. In order to acquire foods with such diverse properties, we propose stabilizing food items during scooping using a second arm, for example, by pushing peas against the spoon with a flat surface to prevent dispersion. The added stabilizing arm can lead to new challenges. Critically, this arm should stabilize the food scene without interfering with the acquisition motion, which is especially difficult for easily breakable high-risk food items like tofu. These high-risk foods can break between the pusher and spoon during scooping, which can lead to food waste falling out of the spoon. We propose a general bimanual scooping primitive and an adaptive stabilization strategy that enables successful acquisition of a diverse set of food geometries and physical properties. Our approach, CARBS: Coordinated Acquisition with Reactive Bimanual Scooping, learns to stabilize without impeding task progress by identifying high-risk foods and robustly scooping them using closed-loop visual feedback. We find that CARBS is able to generalize across food shape, size, and deformability and is additionally able to manipulate multiple food items simultaneously. CARBS achieves 87.0% success on scooping rigid foods, which is 25.8% more successful than a single-arm baseline, and reduces food breakage by 16.2% compared to an analytical baseline. Videos can be found at https://sites.google.com/view/bimanualscoop-corl22/home .