In an empty fluorescent-lighted hallway on the second floor of Smith Hall at Carnegie Mellon University, Prof. Paul Rybski and a pair of graduate students showed off their most advanced creation.

The culmination of two years of research and the collective expertise of 17 faculty members, undergraduates and doctoral students in the Human Robot Interaction Group, it is a robot outfitted with a $20,000 laser navigation system, sonar sensors and a Point Grey Bumblebee 2 stereo camera that functions as its eyes, which stare out from its clay-colored plastic, gender-neutral face.

With Dr. Rybski looking on like a proud parent, a bearded graduate student clacked away at a laptop on a roving service cart, and the robot rolled forward to fulfill its primary function: the delivery of one foil-wrapped Nature Valley trail-mix flavor granola bar.

“Hello, I’m the Snackbot,” it said in a voice not unlike that of HAL 9000, from “2001: A Space Odyssey,” as its rectangular LED “mouth” pulsated to form the words. “I’ve come to deliver snacks to Ian. Is Ian here?” I responded affirmatively. “Oh, hello, Ian,” it said. “Here is your order. I believe it was a granola bar, right?” Yes, it was. “All right, go ahead and take your snack. I’m sure it would be good, but I wouldn’t know. I prefer a snack of electricity.”

Designed to gather information on how robots interact with people (and how to improve homo-robo relations), the Snackbot has been carefully considered for maximum approachability in every detail, from its height to its color. The snack, not surprisingly, is the central component of that approachability.

“We figured, what better way to get people to interact with a robot than have something that offers them food?” Dr. Rybski said.

The Snackbot is but one soldier in a veritable army of new robots designed to serve and cook food and, in the process, act as good-will ambassadors, and salesmen, for a more automated future.

In 2006, Fanxing Science and Technology, a company in Shenzhen, China, unveiled what was called the “world’s first cooking robot” — AIC-AI Cooking Robot — able, at the touch of a button, to fry, bake, boil and steam its way through thousands of Chinese delicacies from at least three culinary regions.

In 2008, scientists at the Learning Algorithms and Systems Laboratory in Lausanne, Switzerland, came out with one such teachable chef, the Chief Cook Robot, which can make omelets and bears a resemblance to the Pillsbury Doughboy. That same year, at the Osaka Museum of Creative Industries in Japan, a programmable robot began preparing takoyaki (octopus balls) from scratch, a chef’s bandana wrapped jauntily around its upper module.

Last June, at the International Food Machinery and Technology Expo in Tokyo, a broad-shouldered Motoman SDA-10 robot (pictured) with spatulas for arms made okonomiyaki (savory pancakes) for attendees; another robot grabbed sushi with an eerily realistic hand; and still another, the Dynamizer, sliced cucumbers at inhumanly fast speeds and occasionally complained about being tired and wanting to go home.

Then, a month later in Nagoya, Japan, the Famen restaurant opened, with two giant yellow robot arms preparing up to 800 bowls of ramen a day. When it’s slow, the robots act out a scripted comedy routine and spar with knives.

Blogger, Keizo Shimamoto, has eaten at Famen, the two-robot Japanese restaurant, said that the establishment was “kind of dead”. It’s one thing to get people to stop by to see the robots. “But to keep the customers coming back,” he said, “you need better soup.”