Articles by Joyce Fassl, Editor-in-Chief

Promoting the profession

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

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

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

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

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?

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

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

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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Editor's Note: Amaze yourself

Do you ever consider how much you accomplish in a day, a week or a year? We do. Each year at this time, Food Engineering's editorial team begins work on a three-and-a-half month project that provides a very unique service to our industry-the Food and Beverage Plant Construction survey. In its 29th year, this research survey uncovered more than 500 plant projects of $1 million or more last year.
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The best is yet to come, and it'll be fine

I am writing this column on the day they call the most depressing day of the year: January 24. By the time you read this, say around mid-February, I am not so sure that day will seem any different.
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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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Food Engineering

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2014 November

In the November 2014 issue of Food Engineering read about the Sustainable Plant of the Year, Smithfield Foods. Also, discover good reasons to consider a plant renovation project.

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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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