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Engineering R&D: Liquid squeeze play

July 30, 2009
By Kevin T. Higgins, Senior Editor
No Comments
Pushing solvent through a membrane while retaining solute is the essence of reverse osmosis, and engineers like Wes Byrne are helping apply the technology more broadly in food and beverage.

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Editor's Note: Saving the planet 1 million printed pages at a time

July 1, 2009
By Joyce Fassl, Editor-in-Chief
No Comments
The mandate to save has never been stronger in the food and beverage manufacturing industry.
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La lumière pulsée, s'il vous plaît

June 3, 2009
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After a few years’ hiatus, pulsed light has re-emerged as a purification and sterilization tool for food and beverage manufacturers, beginning with packaging applications.
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Food Safety: Lubrication as a line of defense

June 1, 2009
By Richard F. Stier, Contributing Editor
No Comments
Avoid adulteration risk with proper use and storage of food grade and non-food grade lubricants.
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Editor's Note: Embrace flexible manufacturing

June 1, 2009
By Joyce Fassl, Editor-in-Chief
No Comments
It's no longer a good idea to operate in a business-as-usual mode.
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Food Safety: The trouble with third-party audits

May 1, 2009
By Richard F. Stier, Contributing Editor
No Comments
Passing an audit is not the issue. Ensuring safety is.

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Editor's Note: Innovation was never born out of inaction

May 1, 2009
By Joyce Fassl, Editor-in-Chief
No Comments
Now is a good time to invest in food safety measures, HACCP improvements and track and trace systems.
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Engineering R&D: Nanoscale silver on deck

April 1, 2009
By Kevin T. Higgins, Senior Editor
No Comments
The end of a long road to regulatory approval of silver dihydrogen citrate for food-contact surfaces is approaching, promising manufacturers a new antimicrobial weapon.
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Food Safety: The great peanut butter debacle

April 1, 2009
By Richard F. Stier, Contributing Editor
No Comments
Learning from past mishaps is one of the food industry’s most valuable food safety tools.
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Editor's Note: Drastic times call for a total rehaul of food safety systems

April 1, 2009
By Joyce Fassl, Editor-in-Chief
No Comments
Food safety problems that surfaced only a few years ago were soon forgotten or ignored by those in the headlines today.
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2014 March

The March 2014 issue of Food Engineering covers plant audits and how to minimize the food safety risk. Also covered: aseptic applications, raw material testing, and the fiscal benefits of automation.

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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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