Editor's Note: We may be hitting 75, but you make us feel so young

By the time they reach 75, a facelift can make a world of difference to those who frequently find themselves in the public eye. In today’s world, 75 is not nearly as old as it used to be. In fact, recent research shows that the average American is expected to live about 76 years.

In the publishing industry, it’s a completely different story. Magazines, even those with the best intentions, come and go. By the time you read this, Rosie will be dead and gone. She only lasted 20 issues. George debuted in 1995, but he just barely made it into the new millenium. O—The Oprah magazine is still in its infancy. Believe it or not, Martha Stewart Living is now just hitting puberty. It debuted in 1991, but it seems like it’s been around for a much, much, much longer time, don’t you agree?

The old standbys, Time and Newsweek, are senior citizens just like Food Engineering. Time is 80 years old and its younger cousin Newsweek is 70. Life is 67 if you don’t count its hiatus a few decades ago.

This year marks a very special birthday for Food Engineering. We may be hitting 75, but we certainly don’t feel it. And to make sure we certainly don’t look our age, you will notice we have given ourselves a bit of a makeover. A new logo adorns our cover and we’ve added some livelier looks and color to our layouts.

When a person, a company or a magazine reaches a milestone year, they often take stock of past accomplishments. Later this year we will devote a special issue to the history of the food industry as seen through the eyes of Food Engineering. We’ve got a few surprises up our sleeves as well.

Throughout the year we will be featuring our 75th anniversary logo on the cover of magazine as well as special editorial sections and promotions leading up to our collector’s anniversary edition in September.

But we would not be celebrating our 75th anniversary if not for the support of many, many people in the food industry.

We may be 75, but you make us feel so young!

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Joyce Fassl has spent most of her career in magazine management. As the former 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.