An electrical engineer leaves corporate R&D behind to deliver a changeover tool that he says will save time, slash waste, and bring new precision to the process.

You're a shining star, no matter who you are

September 1, 2009

By Joyce Fassl, Editor-in-Chief

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While some plant projects may have been put on hold this year, the food industry has proved to be a shining star compared to hard hit industries such as automotive and construction.

Food Safety: The well-dressed worker

August 1, 2009

By Richard F. Stier, Contributing Editor

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Proper plant attire is just one more way to help protect the food supply.

Editor's Note: Time for an extreme cultural shift to battle obesity

July 30, 2009

By Joyce Fassl, Editor-in-Chief

No Comments

Our industry must find the innovation within itself to fight obesity while increasing profits.

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.

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.

La lumière pulsée, s'il vous plaît

June 3, 2009

No Comments

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.

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.

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.

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.

Videos

Image Galleries

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.

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Food Engineering

2015 February

In this February 2015 issue of Food Engineering, we explore how energy waste caused by leaks in compressed air, steam and water or faulty building insulation/seals can be reduced with the right equipment and knowledge.

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FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?

We have pursued and acquired at least one GFSI certification.

We have begun our own risk-based preventive controls system/program.

We have hired a consultant to see what we need to do next.

We have initiated one or more food safety training programs for our employees.

We have attended seminars/webinars and conferences.

We have a HACCP plan in place.

We’ll wait and see if FSMA will actually be enforced.

Other—tell us on Facebook or Twitter.

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THE FOOD ENGINEERING STORE

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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