Kevin T. Higgins

EO water sanitizes food surfaces and food itself.

Sensors and other devices are the foot soldiers in automation architecture, but most food and beverage manufacturers still are looking for full value.

From recall readiness to raw material and energy costs, Food Engineering readers weigh in on issues affecting workers and the workplace for food manufacturing.

Sophisticated technology demands technically competent workers to function properly. Better training is the mantra for both incumbent workers and young adults.

Food and beverage manufacturers will be among the first commercial beneficiaries of nanotechnology that delivers amazingly small and inexpensive electronic noses.

Creative automation solutions to worker shortages and retailer demands are ushering in a golden age for robotics in food packaging.

Old-school engineers may cling to their slide rules, but new-age maintenance professionals embrace modern information and ordering technology.

Rocky Mountain inventors and engineers have guided aeroponics technology into niche applications around the globe and into outer space. Now they’re targeting commercial crops.

Unsightly seams on package films can result in lots of rework and manual remedies. Fortunately, technology offers some solutions.

The integrated-plant concept works great, up until the finished product is filled. Machines may do the repetitive tasks, but coordinated activity remains elusive.