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.
While the scientific debate continues as to whether the earth is in global warming or entering the next ice age, food and beverage manufacturers are mired in the day-to-day fight to reduce energy consumption.
Recent increases in food prices not only hurt consumers, but as those involved in food manufacturing know all too well, it hurts you professionally, too.
As the food and beverage industry knuckles down to business at the start of the new year, I thought I’d take the time to tell you what has been happening behind the scenes at Food Engineering.
With all the sophisticated technology advances made in food manufacturing over the past two decades, I think it is odd that our industry seems to be suffering frequent and more devastating food recalls.