- THE MAGAZINE
- FOOD MASTER
I think it’s about time I told you something very important. There’s a lot more to Food Engineering than what you can hold in your hands.
An enhanced X-ray system moves the technology beyond contaminant inspection to precise analysis of the fat and lean components of meat.
Finished product testing, by itself, isn’t adequate to guarantee the safety of foods.
As we put together this enormous January issue, the Food Engineering staff was also putting the final touches on the program for the 2013 Food Automation & Manufacturing Conference (FA&M), scheduled for April 12-15 in Naples, FL.
This year’s World Food Prize honors a US-born scientist’s work in reshaping farming practices to make them more efficient and productive by changing the way water is delivered.
Today, mobile devices are used on the production floor to monitor processes and to communicate with supply chains.
About 10 years ago, someone from a major food industry supplier called me to discuss his company’s commitment to sustainability.
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Where the buying process begins in the food and beverage manufacturing market.
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