FOOD PLANT OF THE FUTURE
Hixson is continually researching and developing advancements in food and beverage manufacturing plant design and operations. Exclusively for industry thought leaders, “Food Plant of the Future” is Hixson’s long-running free webinar series that looks at issues that will influence the future of new, as well as existing, food and beverage plants. These issues include productivity improvements, managing costs, sustainability, food safety and more.
Click here to view past Food Plant of the Future webinars on demand.
Capital Project Delivery Amid Supply Chain Challenges
Presented November 3, 2022
Supply chain disruptions and exceptionally long lead times for construction materials, building and process equipment continue to create havoc with project delivery schedules. Such havoc means that today’s project timelines are fundamentally different – longer, more complicated – than those of just a few years ago.
Join Hixson Architecture & Engineering for our 25th Food Plant of the Future webinar, “Capital Project Delivery Amid Supply Chain Challenges,” which will take an in-depth look at the complexities of project delivery in this era of supply chain disruption. Our presenters will:
- Review the current state of project delivery, including which components are interfering the most with delivery timelines.
- Explain the risks and compromises that may be required of GMP manufacturers to complete projects in accordance with their schedule, cost, and operational needs.
- Provide best practices and strategies to help execute projects effectively despite the current supply chain challenges within our industry.
Kate Spille, P.E., Senior Project Engineer, Hixson
Ben Breyley, LEED Green Associate, CDT, CCCA, Project Manager, Hixson
Facility Design for Employee Health and Safety: The Right Steps for a Healthy Workplace
Presented November 4, 2021
More than ever before, employers understand the tangible benefits of maintaining and enhancing their employees’ physical health. However, a broader focus on physical and mental health strategies – one supported through facility design tactics – can yield a significant, positive impact on manufacturing capacity and worker productivity. In fact, the future workforce will seek out those employers who are promoting a comprehensive approach to health and wellness.
Review the Archive of Hixson Architecture & Engineering’s Food Plant of the Future webinar, “Facility Design for Employee Health: The Right Steps for a Healthy Workforce.” This webinar looked at ways facility design can help employers improve the health and wellbeing of their employees by:
- Providing practical, cost-effective facility design strategies which address employee physical, mental, and even social health.
- Demonstrating real-life examples of solutions and reviewing their effectiveness.
- Describing how solutions can increase productivity, decrease lost time, and improve employee attraction and retention.
Kevin Hansman, P.E., LEED AP O+M, Vice President and Manager, Plumbing and Fire Protection Engineering, Hixson
Roselia Harris, NCIDQ, LEED AP ID+C, Senior Interior Designer, Hixson
Matthew Spangler, R.A., AIA, CDT, LEED AP BD+C, WELL AP, Senior Project Architect, Hixson
Water Management Best Practices
Presented May 11, 2021
Effective management of water is becoming increasingly critical for dairy processors as the cost for incoming water increases and water supply becomes limited or restricted. Join Hixson’s Warren Green and Joe Weisgerber for our Food Plant of the Future webinar, “Water Management Best Practices” Co-sponsored by the International Dairy Foods Association (IDFA). Warren and Joe will share their thoughts on strategies, technologies, and processes that dairy processors and others can use for reducing a plant’s overall water footprint. Webinar attendees will be able to:
- Recognize the reasons for a higher risk of increased water use and restrictions in the future.
- Identify various strategies and practices for reducing water consumption.
- Identify technologies and processes for reducing water consumption.
- Develop short-term and long-term water consumption strategies.
Joseph Weisgerber, P.E., CPEA, Manager – Environmental Engineering, Health & Safety, Hixson
Warren Green, P.E., Vice President and Process Department Manager, Hixson
JOIN OUR LINKEDIN GROUP
Based on the popular webinar series hosted by Hixson and publications such as Food Engineering, this group provides a forum for industry professionals to discuss questions and issues related to the creation of next-generation food and beverage plants.