Dr. Bert Popping
(Mérieux NutriSciences Corporation, Tassin la Demi-Lune, France)

Dr. Bert Popping holds the position of Chief Scientific Officer at Mérieux NutriSciences. He has more than 20 years experience in the food industry and authored over 50 publications on topics of food analysis, validation and regulatory assessments. He also edited one book in this field. 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 organisations, including USP, AOAC, CEN, BSI and several German method working groups and serves as General Referee for allergen Methods for AOAC.