FOOD ENGINEERING Editor-in-Chief Michael Costa sits down with Earl Arnold, global manager, food defense/FSMA at AIB International, to discuss the history of food defense in the U.S., and what current checks processors need to know if they use imported ingredients to comply with FDA regulations. 

Far too many compressed air systems operate below 50% system capacity. This podcast episode explores the issues with an oversized system, ways to identify if your system is operating below system capacity, and options to address the problem.

Sponsored by Kaeser Compressors, Inc.

When manufacturing food products, dust is produced that poses three types of dangers - worker health problems, product cross-contamination and combustible dust explosions. This podcast will explain these hazards, the agencies that regulate them, and how facilities can best mitigate the risks to their employees and facility.

Sponsored by Camfil Air Pollution Control

Food Engineering editor-in-chief Casey Laughman speaks with Ellen Davis, Executive Vice President of Industry Engagement, Consumer Brands Association, on the consumer trends shaping the future of the food and beverage industry.

In the August episode of the Food Engineering podcast, Editor-in-Chief Casey Laughman discusses the application of AI technologies with The Morning Star Company’s Saul Alarcon (L) and Javier Garrido.

Industry 4.0 is dramatically changing the way food and beverage manufacturing plants are managed. In this podcast, we explore the DNA of Industry 4.0, its potential for our enterprises, and even some of the pitfalls that may lie ahead.

Sponsored by: Hixson Architecture & Engineering

In the July episode of the Food Engineering Podcast, Anthony Doss, VP of Engineering, Poultry, for Tyson Foods, shares insights on how to most effectively measure, apply and learn from OEE to ensure you’re hitting your performance goals.

Sponsored by: Advanced Technology Services, Inc. (ATS)