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.

Editor's Note

It's been a brilliant experience

Joyce Fassl

June 3, 2016

No Comments

After 14 years at the helm of Food Engineering with BNP Media, I have decided to make a career change.

Editor's Note

Employee engagement soars and so does productivity

Joyce Fassl

May 9, 2016

No Comments

When I wrote my editorial column for last month’s issue of Food Engineering, it was two weeks before our annual Food Automation & Manufacturing Conference.

Editor's Note

Employee skill level and engagement are key for success. So, what are we missing?

Joyce Fassl

April 7, 2016

No Comments

I have given a lot of thought recently to the reasons why finding skilled labor has been so difficult for the food and beverage industry.

Editor's Note

Is there danger in your manufacturing supply chain?

Joyce Fassl

March 30, 2016

No Comments

Lately, I’ve been thinking the food and beverage industry has left no stone unturned in its quest to excel at producing safe, healthy foods while protecting its brands and overall security.

Editor's Note

Knowledge is power when assessing vulnerability and threats

Joyce Fassl

February 5, 2016

No Comments

You may have noticed in the past few issues of Food Engineering, we have been covering some broad aspects of food safety and the resulting implications for the food and beverage manufacturing industry.

Editor's Note

Gaining greater plant manufacturing competency

Joyce Fassl

January 19, 2016

No Comments

One of the major themes of this month’s issue of Food Engineering is smarter manufacturing, which can be achieved by utilizing the Internet of Things, preventing food fraud and enlisting the help of collaborative robots.

Editor's Note

The challenge of giving consumers what they want

Joyce Fassl

December 3, 2015

No Comments

As we end the year, I wanted to take a look back at the food and beverage industry trends that have shaped the first half of the decade.

Editor's Note

Trade shows hit the nail directly on the head

Joyce Fassl

November 6, 2015

No Comments

It’s always good to know you’re on the right track at your job or when you’re working on personal projects.

Editor's Note

Calling all exceptional sustainable plant programs and projects

Joyce Fassl

October 9, 2015

No Comments

Food and beverage manufacturing facilities have made unprecedented improvements over the past decade, but industry leaders know there are still many ways to increase profits while addressing environmental concerns. Once again, Food Engineering and PMMI’s OpX Leadership Network are partnering to honor exceptional sustainability achievements within food, beverage and consumer products manufacturing operations.

Editor's Note

Going far without going too far

Joyce Fassl

September 17, 2015

No Comments

For as long as I’ve been overseeing the content of Food Engineering magazine, the mandate for food and beverage processors has been serving consumer needs.

Reducing Mechanical Wear in Food Processing while Increasing Productivity

ON DEMAND: Food processing manufacturers have an increasing number of challenges, whether they are processing vegetables and fruit, filling pastries and baked goods, or cutting meat. This includes keeping up with sanitation, safety and maintenance requirements while maintaining throughput and production quality.

The way we process and package our food has undergone a revolution with high levels of automation, monitoring and information systems. This has been driven by not only productivity improvement, but also by a host of food safety requirements.

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