Joyce Fassl

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.

Sustainability movement surges on

Joyce Fassl

October 1, 2007

I may be dating myself when I tell you I sported an official Earth Day pin on the collar of my denim jacket back in 1970.

Joyce Fassl

September 5, 2007

Food safety, sustainability, plant safety, outsourcing, trade secrets, lack of qualified workers. Sound familiar? If you work in the average North American food or beverage manufacturing plant, chances are you face these challenges each month and maybe even each day.

Joyce Fassl

August 2, 2007

For more than a quarter of a century, Food Engineering has, each year, honored one food or beverage manufacturing plant as a shining example of innovation.

Joyce Fassl

July 2, 2007

Each year when we produce the Annual Replacement Parts directory issue of Food Engineering, the trends we uncover in purchasing habits are pretty standard fare.

Joyce Fassl

Wayne Labs

June 4, 2007

New construction projects are at their highest level since 2002, as processors demand energy-efficient, environmentally friendly plants.

Joyce Fassl

June 4, 2007

A recent Food Marketing Institute (FMI) survey reports that consumers are changing the way they shop not only because of recent foodborne outbreaks, but also due to rising energy costs. Unfortunately for the food industry, the survey also says the number of consumers completely or somewhat satisfied with the safety of supermarket food declined from 82 percent last year to 66 percent this year, the lowest point in almost two decades.

Joyce Fassl

May 2, 2007

Lettuce, spinach, peanut butter and pet food are part of many Americans’ daily lives. As ordinary as these products may seem, we have all seen in the past year how extraordinary circumstances can suddenly put processors in a very unwanted spotlight.

Joyce Fassl

April 2, 2007

What were you doing 25 years ago today? Regardless of whether or not you were employed in the food industry, still in school, or heaven forbid, not born yet, you know how much the world has changed.

Joyce Fassl

March 1, 2007

At Food Engineering, we are constantly looking for ways to enhance your knowledge. Besides reading FE each month to keep up on current technologies, many of you have logged on to our free webinars or attended one of our conferences or events.

Joyce Fassl

February 1, 2007

I have a confession to make. When I was a teenager, I knew absolutely nothing about the engineering profession.