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.
Just-in-time manufacturing, advanced automation and process control, sustainable operations and a relentless focus on food safety and sanitary plant design are the hallmarks of Food Engineering’s most recent Plant of the Year award winners.
As our industry continues to reinvent itself to meet shifting consumer demands, food and beverage manufacturing leaders are realizing speed to market and flexibility have never been more important.
Despite all the food safety advances in sanitary machine design, sanitary plant design, product testing and inspection, and many processors reexamining their current SSOPs, HACCP plans and FSMA preparation and adherence, there is still much work to be done to protect the food supply and to inform consumers of potential problems.
Just before this issue of Food Engineering hit the printing press, the food and beverage manufacturing community awoke one morning to hear the news that Kraft and Heinz are merging to form The Kraft Heinz Company.