ÉCAL student Erika Marthins has combined a series of different technologies with food to create three interactive desserts that move, make noise and refract light.
Aiming to offer interesting alternatives to the average sweet treat, Marthins 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 dessert, a light-refracting lollipop, and a chocolate record. All three are completely edible, as there are no electronics included in the food itself.
Marthins describes each piece as being a "compressed bite of edible culture", which can be customised to suit the tastes of each diner.

"Augmented food brings a new dimension to a dish, something that I think could be opened up as a new practice, one that is different to molecular cuisine," Marthins told Dezeen. "I wanted to create a different personalised experience that changes our idea of how to eat and consume food, and also of our relationship with technology," she added.

The first food experience named Dessert à l'Air is an animated dessert, which moves by way of edible robotic technology and actuators made from gelatin.
Using only gelatin and air, the dish features purple three-dimensional jelly-like cubes mounted on a circular surface that ? when in motion ? appear much like octopus tentacles.

The second dessert saw Marthins embed a hidden message inside a loll...