This issue, a look at mega columns and their role in meeting carbon-neutral goals, considerations for keeping your facility safe from hackers, industry and Institute news, and more.
Food (Biological Engineering)
Hear from a principal scientist at Schrödinger about how modeling is changing product development, and also hear his take on the trends and influences shaping the future of food processing.
Davide and Glenn share their thoughts about food engineering developments and discuss how Siemens is helping improve food production efficiency.
What will it take to make diets around the world healthy, sustainable, and equitable? And how can chemical engineers contribute to solutions?
Get great advice on implementing ISO 50001, check out the special section on industrial biotechnology, delve into Canada's chemical industry, and much more.
The AIChE Beer Brewing Competition is not only fun, but it has also proven a good way to energize local sections. It's also a way to help improve the next craft brew.
Food waste is a problem most nations have yet to solve, but Singapore has taken a number of important steps others can learn from to make food waste more sustainable.
Interested in what other chemical engineers are talking about? Check out the latest discussions on AIChE's Engage.
Consumers have grown used to having information at their fingertips, which has bred greater awareness about healthy eating and demand for transparency.
Microscopic versions of silkworm cocoons that could be used to protect sensitive molecular materials.
Dr. Shijie Liu of the State University of New York College of Environmental Science and Forestry presented a thoughtful overview of the biofuels evaluation protocol that was assembled and applied in The Manomet Report for the State of Massachusetts.
To craft the astounding variety of modern beers, today's chemical engineers integrate the age-old and practical with science and whole-system thinking.
For centuries, arsenic has been known to be a classic poison, causing deaths of many historic figures. While now just a murder-mystery cliché to many, arsenic is still actually causing harm, with dangerously high levels in food and water around the world.
Fermentation once provided a valuable method of preserving perishable items, providing nutritious food throughout the year. Read more about these wonderful biochemistry experiments (zymology) that eventually turned into delicacies around the world, thanks to sugar and strains of local bacteria and yeast.
After spending a few days listening to presentations on traditional chemical engineering topics such as energy, refining, and chemicals, it was an interesting contrast to see how the same concepts can be used to improve the safety, health, and productivity of the country as well.
The Society for Biological Engineering (SBE) Symposium on “20 Years of Metabolic Engineering: Foundation of a Bio-Based Economy” celebrated the rapidly growing field of metabolic engineering in an exciting forum consisting of esteemed speakers from industry, government, and academia, followed by an open group discussion.