Toxin-free Food?

The highly cited authors of this book offer new insights into the potential health risks and benefits of our food. "Toxin-Free Food?" provides a comprehensive overview of all chemicals in food to which average adult European consumers are chronically exposed. The book is rounded off by a risk ranking of chemical contaminants in our food along with recommendations for consumers.

Auteur

Professor Dr. Rudolf Krska is Professor of Analytical Chemistry and Head of the Institute of Bioanalytics and Agro-Metabolomics at the University of Natural Resources and Life Sciences, Vienna/Tulln. As former Head of Health Canada's Food Research Division in Ottawa, he has also been a professor at Queen's University Belfast since 2018 and has led strategic research at the Austrian Competence Centre for Food & Feed Safety (FFoQSI) since 2017. Rudolf is one of the most cited researchers in the area of food safety worldwide. In 2015, he was appointed Distinguished Professor of the Chinese Academy of Agricultural Sciences. He has received 15 scientific awards and is (co-)author of more than 460 SCI publications, which have been cited more than 18,000 times.