This week at MarketScale, we brought the sizzle with the live premier of our newest video series Run the Pass, explored the worlds largest energy project, and heard first hand if robots are ready for surgery.
This week on Build for Impact, Daniel Huard was joined by Amy Costello, P.E., of Armstrong Flooring to talk about her mission as an engineer to support the four pillars of impact; Sustainability, Resiliency, Efficiency, and Wellness.
Dr. Chris O’Grady has become an innovator in the robotic surgery space but said he still considers it more of a personal interest than something he frequently puts into practical application.
Robotic surgeons coming close to the same level of their human counterparts are still a ways off, but there is still reason to be excited about innovations in technology, O’Grady said, especially as information is being shared more widely than ever.
ITER means “the way” in Latin, but 35 countries around the globe know ITER as one of the most ambitious energy projects in the world.
Robert Pearce, Section Leader, Vacuum Delivery & Installation Section for the ITER Organization, spoke about the drive to create net energy from a fusion device.
A tour of the facilities to entice the top recruit used to be the purview of college basketball and football, but universities are increasingly using esports to woo students to their campus.
Not only do venues need a beautiful screen to display the action, said Jeff Volk, Vice President of Alpha Video, they also can use the same technology to give attendees a full experience and maximize sponsor exposure.
In the inaugural episode of Run the Pass, Andre Natera is joined by food and beverage leaders across Austin who have pivoted their business to adapt to the disruptions they have faced in the midst of a pandemic.
The recent situation and changing dynamic worldwide have put an enormous amount of stress on business owners. But, despite everything, some restaurateurs acted quickly; shuffling their business model and adapting to constant changes, saving their restaurant and keeping their workers employed in the process.