About Food Engineering Magazine
Food Engineering has been covering the food and beverage industry since 1928. Published 12 times per year, this magazine reports on the latest trends, products, technologies and issues affecting manufacturing in the food and beverage industry.
Food Engineering is written exclusively for the operations & manufacturing management team. The articles are a blend of processing technology updates, worldwide food manufacturing trends, and case histories on successful in-plant applications. Food Engineering also brings you coverage on flexible manufacturing, advanced information exchange, and the changing role of the food engineer.
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