Articles by Joyce Fassl, Editor-in-Chief

The latest reality show? Outsourced engineering

April 2, 2007
What were you doing 25 years ago today? Regardless of whether or not you were employed in the food industry, still in school, or heaven forbid, not born yet, you know how much the world has changed.
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Freedom of Choice

March 1, 2007
At Food Engineering, we are constantly looking for ways to enhance your knowledge. Besides reading FE each month to keep up on current technologies, many of you have logged on to our free webinars or attended one of our conferences or events.

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Promoting the profession

February 1, 2007
I have a confession to make. When I was a teenager, I knew absolutely nothing about the engineering profession.
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Achieving gold standard performance in manufacturing

January 1, 2007
If one of your co-workers told you about a worthwhile food industry conference focusing on manufacturing issues, you might decide to take a look at the program to see if
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Editor's Note: Attention: You are doing very important work

October 1, 2006
As this issue of Food Engineering goes on the press, our industry is facing some very serious food safety challenges. The E. coli contamination of spinach has most likely caused at least one consumer to pay the ultimate price: loss of life.
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Actions speak much louder than buzzwords

September 6, 2006
Innovation may be the most overused descriptor in the food industry today, but unlike the buzzwords that have come, gone and unfortunately remain, it still has real meaning. While phrases like paradigm shift or bandwidth make many people roll their eyes, the act of innovation truly affects profit and loss.
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Editor's Note: In search of the next winner

August 3, 2006
Dannon, Pepperidge Farm, Coors and Frito Lay. What do these four companies have in common? Popular consumer brands? Delicious products to consume?
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Can we walk the walk without talking the talk?

July 18, 2006
As a born and bred Philly girl, I watched in wonder as the world media picked up the story of the South Philadelphia cheese steak landmark with the little tiny sign in its window demanding that all patrons place their orders in English. After all, this is America, right? Not really, it's South Philly where people are earthy, honest and anything goes.
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Editor's Note: Relying on innovation to meet production challenges

June 4, 2006
Now is the time of year when Food Engineering begins to evaluate what our readers will want to read in the next 8 to 16 months. In fact, our publishing company was founded on this principle: helping people succeed in business with superior information.
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Editor's Note: Grab the mini-packs and run

May 8, 2006
I'd like to take this opportunity to thank all of my colleagues in the food and beverage industry for finally bringing to market a group of products I have been requesting for more than a decade: single-serve packs of food & beverage, the latest of which are the popular 100-calorie packs.
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Fabulous Food Plant: Paramount Citrus

Learn more about this fabulous food plant in Food Engineering's article, found here.


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 Magazine

Food engineering magazine 2014 april cover

2014 April

Catch a preview of the Powder and Bulk Show in this April 2014 edition of Food Engineering. Also, be sure to check out a coffee stick making a real stir and a major advancement in the the pet food industry.
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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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