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About Bert Popping

Dr. Bert Popping is managing director of the strategic food consulting company FOCOS. He previously worked as Chief Scientific Officer and Director Scientific Development and Regulatory Affairs for multi-national contract laboratories. Dr. Popping has more than 20 years experience in the food industry and authored over 50 publications on topics of food safety, food authenticity, food analysis, validation and regulatory assessments. Dr Popping is member of the editorial board of J.AOAC, J. Food Additives and Contaminants, J. Food Analytical Methods and Quality Assurance and Safety of Crops & Foods. He is active member of numerous national and international organizations like CEN, ISO, BSI and several German method working groups. He is also currently serving as VP of the MoniQA Association.

Joint FAO-WHO Food Allergen Consultations – The New Big Eight

By |2021-05-11T14:21:08+02:00May 11, 2021|

The big 8 food allergens have been listed in Codex Alimentarius since the 1990s. After more than twenty years, it was time for a review. And while the number of food allergens on this list remained the same, the allergens on it have changed.

Special Issue on Portable Food Safety Devices Published

By |2024-06-13T17:26:17+02:00March 7, 2021|

Food safety testing experiences a paradigm shift. With the development of portable technologies, samples can be tested on-site now for many parameters. This will impact on the way food safety and food quality are reassured. Carmen Diaz-Amigo and Bert Popping compiled a special section in the J. AOAC International on the latest developments and technologies.

GEN4OLIVE Project Funded by the European Commission

By |2023-03-04T14:01:04+01:00October 28, 2020|

Currently, many olive plantations are at risk from rapidly spreading diseases like Xylella fastidiosa, causing significant yield losses. Encouraging farmers to use olive varieties with a broader genetic diversity, especially older olive varieties, is seen as a suitable mitigation strategy.

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