Joyce Fassl has spent most of her career in magazine management. As the former editor-in-chief of Food Engineering, Fassl has directed the magazine’s editorial staff since 1986, except for a two-year stretch where she oversaw content direction for the debut of Packexpo.com. Her expertise is creating dynamic print and online content, building top-notch editorial teams and managing innovative custom publishing projects and live events. She holds a bachelor’s degree in journalism from Penn State University. In addition to supervising all Food Engineering content, Joyce is Program Director for the Food Automation & Manufacturing Conference.
When I wrote my editorial column for last month’s issue of Food Engineering, it was two weeks before our annual Food Automation & Manufacturing Conference.
Lately, I’ve been thinking the food and beverage industry has left no stone unturned in its quest to excel at producing safe, healthy foods while protecting its brands and overall security.
You may have noticed in the past few issues of Food Engineering, we have been covering some broad aspects of food safety and the resulting implications for the food and beverage manufacturing industry.
One of the major themes of this month’s issue of Food Engineering is smarter manufacturing, which can be achieved by utilizing the Internet of Things, preventing food fraud and enlisting the help of collaborative robots.
Food and beverage manufacturing facilities have made unprecedented improvements over the past decade, but industry leaders know there are still many ways to increase profits while addressing environmental concerns. Once again, Food Engineering and PMMI’s OpX Leadership Network are partnering to honor exceptional sustainability achievements within food, beverage and consumer products manufacturing operations.
For as long as I’ve been overseeing the content of Food Engineering magazine, the mandate for food and beverage processors has been serving consumer needs.