Dr. Bert Popping‘s area of expertise is in food safety, including food fraud vulnerability assessment and mitigation, food allergens, genetically modified organisms and gene editing, chemical contaminants and residues. Bert is a member of the Ad hoc Joint FAO/WHO Expert group on Risk Assessment of Food Allergens. He previously worked as Chief Scientific Officer and Director Scientific Development and Regulatory Affairs for multi-national contract laboratories with teams around the world. He currently serves as co-chair of the ILSI task force on food fraud and is the scientific advisor on food fraud to AOAC International. Bert also serves on numerous standardisation committees and government working groups related to food fraud and food allergens. He is co-editor and co-author of the recently published reference standard “Present Knowledge in Food Safety”.

He wrote or contributed to over 75 peer-reviewed publications on food safety, food allergens, food authenticity, food analysis, validation and regulatory assessments

Bert serves on the board of directors of AOAC International and is a member of the editorial board of J. Food Additives and Contaminants and J. Food Analytical Methods.