Joyce Fassl has spent most of her career in magazine management. As 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.
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.
Just-in-time manufacturing, advanced automation and process control, sustainable operations and a relentless focus on food safety and sanitary plant design are the hallmarks of Food Engineering’s most recent Plant of the Year award winners.
Despite all the food safety advances in sanitary machine design, sanitary plant design, product testing and inspection, and many processors reexamining their current SSOPs, HACCP plans and FSMA preparation and adherence, there is still much work to be done to protect the food supply and to inform consumers of potential problems.