Little did I know six months ago, when I planned the editorial content for the March 2009 issue of Food Engineering, that our industry would be mired in one of its most far-reaching food safety recalls.

Engineering R&D: Water cooled and stainless

February 1, 2009

By Kevin T. Higgins, Senior Editor

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Improved motor performance and unparalleled energy efficiency were realized in a medium-sized motor project.

Food Safety: Getting rid of unwanted foreign materials

February 1, 2009

By Richard F. Stier, Contributing Editor

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More buyers are demanding all products be passed through a metal detector.

Editor's Note: A new tradition in sustainability

February 1, 2009

By Joyce Fassl, Editor-in-Chief

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Food and beverage manufacturers continue to uncover innovative ways to be environmentally friendly as they increase efficiency.

Engineering R&D: Pasteurization without drying

January 1, 2009

By Kevin T. Higgins, Senior Editor

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Controlled condensation pasteurization is being proposed as a salmonella remedy for almonds, though the technology has broader potential for minimally processed foods.

Food Safety: Chemical sensitivities increase to the parts per trillion range

January 1, 2009

By Richard F. Stier, Contributing Editor

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Last Fall, I attended the 28th Annual Rapid Methods Workshop at University of Wisconsin-River Falls. Dr. Purnendu C. Vasavada, the driving force behind the program, brings people from all over the world to discuss rapid microbiological methods, food safety and quality issues and future trends.

Editor's Note: Need innovation? It's time to get out of your comfort zone

January 1, 2009

By Joyce Fassl, Editor-in-Chief

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As savvy processors know, in challenging times and in times of prosperity, you must innovate to remain competitive.

Food Safety: HACCP's most underemphasized prerequisite

December 1, 2008

By Richard F. Stier, Contributing Editor

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Electronic maintenance management system helps ensure food safety.

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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