Denisse Castillo, senior director of residential dining at Florida International University, describes what it's like working with the first robotic kitchen in a campus setting. Hungry students at Florida International University (FIU) near Miami are being fed by a robot these days. "Beastro" – yes, it has a name – is the first robotic kitchen in the country to be used in a university setting, according to FIU. (See the video at the top of this article, and another one down below.) On a recent morning at the Ernest R. Graham University Center on FIU's flagship campus, Beastro prepared chicken teriyaki for Jocelyn Hernandez, 22, a senior studying natural and applied sciences, as Fox News Digital watched and filmed. Soon after, Beastro was busy making a cheese omelet for Pablo Reyes, 20, a junior biomedical engineering student.

Finally, the ultimate kitchen gadget you never knew you wanted is here – but it will cost you about the same as the average UK house. For those stumped as to what to buy the super-rich person in their lives this Christmas, how about a fully robotic kitchen that promises to whip up a choice of up to 5,000 recipes at the press of a button? A London-based robotics company on Sunday unveiled the world's first robot kitchen, which it promises "cooks from scratch and even cleans up afterwards without complaint". The Moley Kitchen robot, brainchild of Russian mathematician and computer scientist Mark Oleynik, promises to make restaurant standard meals without its owner having to lift a finger or order a takeaway. It's not cheap though: the robot costs a minimum of £248,000, roughly the same as the average UK house.

According to International Federation of Robotics, the total number of professional service robots sold in 2015 rose considerably by 25% to 41,060 units up from 32,939 in 2014. The sales value increased by 14% to US$ 4.6 billion. Since 1998, a total of about 220,000 service robots for professional use have been counted in these statistics. In 2015, about 5.4 million service robots for personal and domestic use were sold, 16% more than in 2014. The value of sales increased by 4% to US$2.2 billion.

Pizza Hut will not be outdone in the pursuit of over-the-top delivery vehicles. The restaurant chain has teamed up with Toyota to unveil the Tundra Pie Pro, a concept hydrogen fuel cell truck that not only cooks pizzas, but uses a pair of robot arms to move them along the line. The mechanical limbs fetch pre-assembled pizzas, bake them, slice them and slide them into boxes all on their own -- they'll even ring a bell to let you know your meal is ready. The whole process takes about six to seven minutes, suggesting that the truck could bake your pizza while it's on the way to your home, even if you're just a few blocks away. Both the robotic kitchen and the truck itself rely on hydrogen, so you wouldn't have to worry about hurting the planet in the name of a fresh dish.

Forget about the stereotype of the short-fused chef barking orders to a team of frazzled cooks. At Spyce Food Co., the robot kitchen is wired to achieve culinary perfection without making much of a peep or breaking a sweat. The fast-casual, yet futuristic restaurant, which opened its doors in Boston's Downtown crossing Thursday, is the robotic brainchild of four MIT grads and a Michelin-starred chef. The menu consists of seven bowl-style options including Indian, Latin, and Thai -- all "internationally-inspired and vegetable-centric," according Spyce CEO and cofounder Michael Farid. Meat, fish, and vegan options are all available.

BOSTON – Robots can't yet bake a souffle or fold a burrito, but they can cook up vegetables and grains and spout them into a bowl -- and are doing just that at a new fast casual restaurant in Boston. Seven autonomously swirling cooking pots -- what the restaurant calls a "never-before-seen robotic kitchen" -- hum behind the counter at Spyce, which opened Thursday in the city's downtown. Push a touch-screen menu to purchase a $7.50 meal called "Hearth." A blend of Brussels sprouts, quinoa, kale and sweet potatoes tumbles from hoppers and into one of the pots. The pot heats the food using magnetic induction, then tips to dunk the cooked meal into a bowl.

Robots can't yet bake a souffle or fold a burrito, but they can cook up vegetables and grains and spout them into a bowl -- and are doing just that at a new fast casual restaurant in Boston. Seven autonomously swirling cooking pots -- what the restaurant calls a "never-before-seen robotic kitchen" -- hum behind the counter at Spyce, which opened Thursday in the city's downtown. Push a touch-screen menu to purchase a $7.50 meal called "Hearth." A blend of Brussels sprouts, quinoa, kale and sweet potatoes tumbles from hoppers and into one of the pots. The pot heats the food using magnetic induction, then tips to dunk the cooked meal into a bowl.

Imagine a day when, from the comfort of your home and with a few mouse clicks, you can have a Michelin-starred chef's recipe prepared for you right there and then -- by a robotic kitchen. Not only would the robot cook up a scrumptious dinner, but it would also clean up after itself, leaving you with nothing to do besides eat. That dream is soon set to become reality thanks to a London-based company called Moley Robotics. Founded by Russian-born Mark Oleynik (who is CEO), the robo-chef will be launched on the market in 2018. It already exists in prototype form, with dozens of recipes in its library. It looks much like any other kitchen -- with a hob, a sink, an oven and hanging kitchen utensils -- only it also has two giant robotic arms with five-fingered hands that do all the work. In preparation for an upcoming issue of Frontier Tech Investor, we visited Oleynik in his lab. I thought I'd share a few insights from that conversation with you today. We were lucky enough to witness the robo-chef in action as it made BBC MasterChef winner Tim Anderson's crab bisque.

The world's first Automated Kitchen was unveiled at Hanover Messe 2015, the premier industrial robotics show. Created by Moley Robotics, the system features a dexterous robot integrated into a kitchen that cooks with the skill and flair of a master chef. The company's goal is to produce a consumer version within two years, supported by an iTunes' style library of recipes that can be downloaded and created by the kitchen. The prototype in action at the show (Hall 17 Stand E84) is the product of two years development and the collaboration of an international team including Sebastian Conran who designed the cooking utensils and Mauro Izzo, DYSEGNO and the Yachtline company, who created the futuristic Kitchen furniture. Two highly complex, fully articulated hands, made by the Shadow Robot Company, comprise the kitchen's key enabling technology.