Articles by Joyce Fassl, Editor-in-Chief

Look back to see forward

By Joyce Fassl, Editor-in-Chief
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Every once in a while, I think it's a good idea to see where you have been in order to decide where you want to go.
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Speak now or forever hold your peace

By Joyce Fassl, Editor-in-Chief
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If you want to be of service to the food industry, I suggest you keep on reading.
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Battle of the American bulge continues

By Joyce Fassl, Editor-in-Chief
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Over the past few decades, food and beverage manufacturers have fought tooth and nail to get the right products to the right consumers at the right time.
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Summertime--and the living's not so easy

By Joyce Fassl, Editor-in-Chief
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Is it the need to be first, the drive toward innovation or just the way we now do business in the 21st Century that causes food and beverage manufacturers to continue to work at breakneck speed?
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Productivity improvements may be somewhere over the rainbow

By Joyce Fassl, Editor-in-Chief
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Whether you call it lean manufacturing, getting more bang for the buck, increased productivity or doing more with less, it doesn't really matter.
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Give us a break--with Oreos, please

By Joyce Fassl, Editor-in-Chief
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Here we go again. Just when we learned that obesity kills nearly half a million people a year, the Centers for Disease Control (CDC) changed that number to 112,000.
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Something's coming, something good

By Joyce Fassl, Editor-in-Chief
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Last September, Food Engineering hit a home run with the launch of its new strategic sales event ProcessTechnologyXchange (PTX).
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Let's keep it real

By Joyce Fassl, Editor-in-Chief
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On almost any night of the week, you can turn the television to the latest installment of so-called "reality television"-supermodels eating pig intestines, the boy-next-door running through the Amazon jungle, or twenty-somethings vying for millionaire jobs.
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If you play your music loud, pretty soon you draw a crowd

By Joyce Fassl, Editor-in-Chief
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It may seem like we are patting ourselves on the back a bit, but once in a while you just have to tout your own horn!
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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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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

FE August 2014

2014 August

The August 2014 issue of Food Engineering explores how your operation could be doing more to create a culture of employee engagement. Also, read more on how your business and insurance partners must know the basics of your business and its nuances as well.

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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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