Articles by Joyce Fassl, Editor-in-Chief

Your mother was right. It pays to be nice.

By Joyce Fassl, Editor-in-Chief
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Last month in Food Engineering, we closed the year as we have for over two decades with our annual Job Satisfaction and Salary Survey.
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So simple, yet so effective

By Joyce Fassl, Editor-in-Chief
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It's that time of year when Food Engineering takes a few minutes to focus not so much on engineering challenges and operations success stories, but on the people running food and beverage manufacturing plants.
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The cost of doing business in the era of terrorism

By Joyce Fassl, Editor-in-Chief
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Day after day we sit and listen to the news or read in the newspapers about the war in Iraq-the daily suicide bombers, executions and shootings with innocent civilian and American lives lost.
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Powerful new search engine delivers industry information

By Joyce Fassl, Editor-in-Chief
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Practical business information is a precious commodity-concise and current information is even more invaluable.
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Now is the time to do the right thing

By Joyce Fassl, Editor-in-Chief
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I am sure most of you reacted with horror as you learned about the animal abuse reports last month at Pilgrim's Pride chicken processing plant. I certainly did.
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Have you seen the light? It's coming from your computer

By Joyce Fassl, Editor-in-Chief
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While a few famous people have been known to say, "I invented the Internet," a decade ago I was known to say, "I just don't get the Internet." Back then I remember writing an editorial column entitled "World Wide Web Limitless Opportunities Currently Limited."
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The girl can't help it

By Joyce Fassl, Editor-in-Chief
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I really don't want to turn this column into a monthly tirade on the woes of the overweight American population.
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Freedom fries may be on the right track

By Joyce Fassl, Editor-in-Chief
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Congress continues to support the food industry in stopping nuisance law suits brought by consumers who say they gained weight after using a food or beverage manufacturer's product.
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Not so fast with the high tech, Big Brother

By Joyce Fassl, Editor-in-Chief
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I AM ALL IN FAVOR OF THE NEW technologies that will make our food safer and our industry a robust environment for all manufacturers and suppliers.
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Carb your enthusiasm:<br> The anti-Jared has arrived

By Joyce Fassl, Editor-in-Chief
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I'd like to take this opportunity to thank the American public, the American film industry, and most importantly, the American food industry, for supplying me with so much material to write about this month.
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Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

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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FSMA Audit

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Food Engineering

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

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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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