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As this issue’s cover story explains, the state of food manufacturing is slowly trending upward. But, while business indicators are gradually improving, some of the current challenges in food manufacturing remain unchanged: the need for increased automation, advances in food safety and a more highly skilled workforce.

 Even though managers sometimes hundreds of applications for a job, there may be no prospect with exactly the right set of skills.  

I think it’s about time I told you something very important. There’s a lot more to Food Engineering than what you can hold in your hands.

An enhanced X-ray system moves the technology beyond contaminant inspection to precise analysis of the fat and lean components of meat.

Finished product testing, by itself, isn’t adequate to guarantee the safety of foods.

As we put together this enormous January issue, the Food Engineering staff was also putting the final touches on the program for the 2013 Food Automation & Manufacturing Conference (FA&M), scheduled for April 12-15 in Naples, FL.

This year’s World Food Prize honors a US-born scientist’s work in reshaping farming practices to make them more efficient and productive by changing the way water is delivered.

Today, mobile devices are used on the production floor to monitor processes and to communicate with supply chains.