Context

In the context of increasingly hybrid conflicts and more complex, highly robotized operational environments, the Cyber, Defense & Security innovation axis aims to develop technologies that strengthen resilience and effectiveness in the field. Within this axis, Mobile & Robotic Food Tech addresses a critical human factor: operators’ well-being and mental health. Under sustained stress, fatigue, and isolation, access to high-quality food supports recovery, cognitive performance, and psychological stability—directly influencing decision-making and operational readiness. This project therefore explores mobile robotic kitchens that can simplify meal preparation and distribution despite field constraints, improving living conditions and sustaining performance for deployed personnel.

The Mobile Kitchen project is a showroom demonstrator : a mobile, attractive, and immediately understandable machine that visibly showcases the dispensing and assembly of ingredients (dry and liquid) to produce a bowl or wrap-style preparation. The goal is not to replace a professional kitchen, but to offer a technology showcase that creates a “wow” effect while remaining educational: you can see the steps, understand the logic, and explain simply what is happening. Designed to be modular, the system should allow experimentation with different recipes and configurations (ingredient cartridges, sequences, demonstration modes), with particular attention paid to safety, cleanliness, maintenance, and repeatability.

Development will be carried out by a team of 4 to 5 students, with the goal of delivering a robust, presentable prototype that can be operated in real conditions during open days or events.

General Overview

Below, you will find:

3 visual proposals for the bowl version
3 visual proposals for the wrap version

These visuals serve as an inspiration moodboard to help you project yourself into the project, but you are free to propose your own aesthetic and design choices (while respecting the requirements specification presented below).

Mobile Bowl Kitchen - Idea 1

Mobile Bowl Kitchen - Idea 2

Mobile Bowl Kitchen - Idea 3

Mobile Wrap Kitchen - Idea 1

Mobile Wrap Kitchen - Idea 2

Mobile Wrap Kitchen - Idea 3

Below you will find the elements present in some or all of the designs (this is a non-exhaustive list).

Having been deemed relevant to this project, it is desirable that they be included in your final proposal.

Assembly area

Work surface (clean zone / hygiene constraints)
Integrated scale (highly encouraged: weight-based portion control)
Bowl or tortilla holder (depending on the selected version)

Dry ingredients

Dry-ingredient bins (toppings, seeds, etc.)
Dry dispensers (dispensing mechanism)
Chutes / guides directing ingredients to the assembly area

Structure & mobility

Transparent cover (plexi or polycarbonate)
Chassis / structure (profiles and panels or equivalent)
Lockable casters (wheels with brakes)

Operation & maintenance

Storage bins (consumables + ingredient refills)
Waste / catch tray (cleanliness / cleanup)
Control electronics + Power distribution

Interface & safety

Touchscreen or tablet (to control the demonstration)
Status indicators (ready / running / error)
Emergency stop button (E-STOP)

Liquid ingredients

Liquid reservoirs (sauces, oils, etc.)
Tubing (reservoir → nozzle connection)
Anti-drip nozzles (clean dispensing)

Technical Specification Schematic

The technical diagram below proposes a reference architecture showing how all of these elements can be organized together to make the demonstrator function.

This is a baseline proposal, designed as a solid and coherent prerequisite: it is strongly recommended to follow it, unless you propose an alternative that you consider more relevant (and that you are able to justify).

If you choose a different architecture, make sure in all cases that it complies with the requirements specification presented further below.

Blue lines represent information flows, and red lines represent power (energy) flows.

Requirements Specification

1. Project objectives

Design a semi-automated mobile kitchen demonstrator showcasing the dispensing and assembly of a bowl or wrap-style recipe, with a result that is impressive, easy to understand, and repeatable in a showroom / open-day context.

2. General constraints

2.1 Mobility & footprint

The system must be movable by 1 to 2 people (casters, handholds).
It must fit through a standard doorway and be quick to position in an exhibition area.
Stability: lockable casters (wheels with brakes) or an equivalent system.

2.2 Public safety

Must be usable in front of the public without risk (pinching, cutting, burning, splashing).
Include an emergency stop that is immediately accessible.
Moving/electrical parts must be inaccessible to the public during operation.

2.3 Transparency & “showcase” effect

Preparation areas (dispensing + assembly + optional rolling) must be visible behind transparent covers.
The covers must enable immediate understanding of how the system works.

4. Ergonomics & operation requirements

4.1 Operation

Simple operation: an operator must be able to start a demo without lengthy training.
Easy access to refill ingredients and restart a sequence.
Critical actions must be guided (on-screen instructions / pictograms).

4.2 Cleaning & hygiene (demonstrator)

Easy-to-wipe surfaces, limited spill zones.
Provide an accessible catch tray (waste, drips, scraps).
Elements in contact with ingredients must be removable or quick to clean.

4.3 Maintenance & robustness

Modules must be accessible (hatches/panels) for diagnosis.
Cables and tubes must be organized and protected (not dangling, not exposed).
Must tolerate repeated use.

6. Framed design freedom

The design is free, provided it respects:

transparent covers over active areas,
mobility on casters,
public safety,
readability of the demonstration,
dedicated zones: ingredients / assembly / output / waste / consumables.

3. Functional requirements

3.1 “Showroom” demonstration

Provide an autonomous demo mode (loop) + an operator-controlled mode (operator-triggered start).
The demonstration must be understandable within 30 seconds for a non-technical visitor.
Clear interface with states: ready / running / finished / error.

3.2 Dispensing & assembly

Must support at minimum:
- dry ingredients (at least 2 types)
- liquid ingredients (at least 1 type)
Dispensing must be repeatable (consistent quantities from one demo to the next).
Drop/dispense must be controlled (avoid splashes/uncontrolled spills).

3.3 Bowl version

Provide an area where the bowl is positioned (simple placement, guided).
Dispensing must occur into the bowl without requiring dangerous handling.

3.4 Wrap version

Provide an area where the tortilla is laid flat (not rolled), then an area where the final wrap is produced.
Steps must be clearly readable: sauce/ingredients deposition → rolling (semi-auto or auto depending on choice).
Final wrap must be presentable (holds shape, output/serving tray).

5. Integration requirements (showroom)

5.1 Scenography / readability

A clear “public-facing” area: logo/title, pictograms, steps.
Internal lighting or highlighting possible (without dazzling the operator).

5.2 Noise & comfort

Noise level must be compatible with an exhibition space (no aggressive continuous noise).
Movements should feel smooth and controlled.

7. Expected deliverables (validation)

A functional demonstrator (bowl or wrap, or both if feasible, or another relevant proposal).
An autonomous demo mode (pre-recorded recipes) + a manual mode (controlled via tablet/screen).
A user guide + safety instructions.
A cleaning/maintenance procedure (e.g., checklist).
A visual support (poster/pictograms) explaining the steps.