Costs and unfamiliarity with new technologies are barriers for their implementation

says Lenny van Erp, Professor (UAS) Precision Livestock Farming, HAS University of Applied Sciences and moderator of the Smart Farming Conference about new technologies.

About Lenny van Erp
Lenny van Erp has an MSc in Animal Science and a PhD in Veterinary Science, with farm animal health and behaviour as her field of expertise. She focuses on precision livestock farming, with projects on (sensor)technology and data in farm animals. At HAS University she initiated the Precision Farming Platform and the Minor Smart Farming.

Click here for the complete conference program

Interview

What drives you?
Cooperating with other experts, improving livestock production systems, helping farmers and livestock by using new and innovative technologies and software

What emerging technologies/trends do you see as having the greatest potential in the short and long run?
machine learning, vision technique

What kind of impact do you expect them to have?
monitoring health and welfare of livestock and companion animals in a non-invasive way

What are the barriers that might stand in the way?
money (new technologies are expensive) and the fact that it is new and unknown, and therefore scary to some people

About HAS University of Applied Sciences
HAS University of Applied Sciences (Dutch: HAS Hogeschool) is an independent university of applied sciences, specialising in agriculture, horticulture, food, nature conservation and environment. It is located in ‘s-Hertogenbosch, the regional capital of North Brabant, and Venlo.

About Agrifood Innovation Event
The Agri Food Innovation Event is a focused business, technology and research platform, unique in bringing together European and global companies from the entire agrifood supply chain (from farmer to enduser, with customers, producers, retailers and researchers).

The location, Brightlands Campus Greenport Venlo, is in a region in
which the agri-food business is one of the most productive, sustainable
and profitable in the world; where food innovation is in the
entrepreneurs’ DNA.

Leave a Reply

Your email address will not be published. Required fields are marked *