Bert Pöpping


Dr. Popping studied in Germany and UK. He has held various positions of responsibility in leading companies and government food testing laboratories. These positions include Research & Development, Management and Marketing . In 2014, he joined Mérieux NutriSciences group as Corporate Chief Scientific Officer Food Chemistry and Molecular Biology. Dr. Popping serves on numerous national and international decision making bodies including ILSI Europe Scientific Advisory Committee, MoniQA Supervisory Board, AOAC Thought Leaders Advisory Panel, as well as on governmental and standardisation working groups. Dr. Popping serves on the editorial board of several peer reviewed journals including J_Food_Additives_and_Contaminants, Journal_Food_Analytical_Methods and Journal_of_AOAC_International.



The day after tomorrow: harmonised holistic data integration of consumer health, manufacturing, supply chain and food testing

Bert Pöpping & François Bourdichon

The presentation will aim to provide an outlook of what to expect over the next five years and beyond in the areas of consumer health, supply chain, manufacturing and food testing.

Current developments in Next Generation Sequencing (NGS), including Whole Genome Sequencing (WGS), already allow predictions for acute and late-onset diseases (e.g. cardiovascular diseases) as well as analysis of the gut microbiome. Based on this, intelligent mobile applications can advise consumers for choosing one product over another. Communication technologies like Near Field Communication (NFC) build into household devices like fridges, and labels on every food product and throughout the supply chain will allow the tracking and tracing of products through the supply chain on one hand, and – through integration with sensor technologies (e.g. for off-scents) and readers, allow consumer to know if a product past its Best Before End (BBE) date is still acceptable for consumption. This will also contribute to reduction of food waste. At the same time, handheld devices supporting consumers with special needs, e.g. allergic consumers, will help to avoid unsuitable foods. In-line, at line and online devices at the food manufacturing site will help identify contamination problems and quality issues without the need to send each sample to a laboratory. Food testing laboratories will work with harmonised integrated data solutions , and like all other stakeholders, will draw from data clearinghouses global information on expected product composition to identify aberrations, adulterations and contaminations.

The presentation will show which of the technologies already exist today and provide some examples of its deployment. It will explain which developments and harmonisation can be reasonable be expected in the next few years which are the developments that can be expected further into the future.

b popping - F bourdichon model

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