People

Water cooled coffee bean grinding and how things taking longer can open up new possibilities

Willy Kuo

Senior Scientist University of Zürich
Institute of Physiology
Winterthurerstr. 190, Y23 J 78
8057 Zürich +41 (0) 44 635 50 56willy.kuo@uzh.ch

Short Biography

Willy Kuo joined The Interface Group in June 2014 as a PhD student after graduating from ETH Zürich with a master’s degree in interdisciplinary sciences. His research focuses on multimodal 3D-imaging of an entire mouse kidney using μCT on vascular casts and confocal microscopy on tissue cleared with the CLARITY protocol.

Posts

A trip to the Microtomography Beamline ID19 of the European Synchrotron Radiation Facility

July 11, 2017

When I tell people that I went to a synchrotron to perform X-ray phase contrast micro-computed tomography, among the questions I get are “What’s a synchrotron?” and “Why can’t you use a normal micro-CT machine?” more

Water cooled coffee bean grinding and how things taking longer can open up new possibilities

September 29, 2016

Time is money, so the saying goes, so a lot of resources are spent in every aspect of life on making things go faster. However, this is also valid in reverse - one can often save a lot of resources if one is able and willing to wait. I could buy a computer doing the calculations twice as fast, or I could just wait twice as long. more

Science is in everyday life – illustrated on the example of cold extraction of coffee

March 11, 2016

There is this perception, most often seen in movies, that science is something only conducted in dedicated laboratories solely by highly trained professionals (or crazy people, especially if it’s a horror movie). However, natural science is simply finding patterns in nature leading to reproducible results. more