Michael Costa is the Editor-in-Chief of FOOD ENGINEERING and Refrigerated & Frozen Foods. Previously, he was Editorial Director of Hotel F&B magazine for 12 years, covering the business of food and beverage in lodging, including restaurants, bars, catering and more, for readers working in hotels, casinos and cruise ships. During his time at Hotel F&B, he guided the publication to six FOLIO: magazine Eddie awards. Before joining Hotel F&B in 2007, Michael attended culinary school at the Illinois Institute of Art while working in the kitchen and in F&B purchasing at the 1,218-room Sheraton Grand Chicago. Prior to that, he worked for six years in TV news as a reporter at network affiliates around the country. Michael is a journalism graduate of Columbia College in Chicago.

Kristen Kazarian is the Managing Editor of Food Engineering magazine. She was previously with Packaging Strategies. Kristen has worked for a variety of publications covering industries such as health and fitness, computer programming, first responders, fashion, automotive and education, as well as local news.

Sharon Spielman is senior editor of Food Engineering magazine. She has more than 25 years of experience as a writer and editor for a range of trade publications, including those that cover food and beverage processing, restaurants and institutions, chefs, process heating and cooling, finishing, and package converting.