Toxin-Free Food?

The authors of this widely acclaimed book offer fresh insights into the potential health risks and benefits of our food. "Toxin-Free Food?" provides a comprehensive overview of all the chemicals in food to which adult European consumers are chronically exposed.

The book concludes with a classification of the risks of chemical contaminants in our food, along with recommendations for consumers. Rudolf Krska is Professor of Analytical Chemistry and Head of the Institute of Bioanalytical and Agricultural Metabolism in the Department of Agricultural Biotechnology (IFATulln) at the University of Natural Resources and Life Sciences Vienna (BOKU). He previously served as Head of Food Research at Health Canada in Ottawa and has been a Professor at Queen's University Belfast since 2018. He has also led strategic research at the Centre for Innovation in Food Safety and Quality (FFoQSI) since 2017. Krska is one of the world's most cited researchers in this field. In 2015, he was appointed a Distinguished Professor at the Chinese Academy of Agricultural Sciences. Rudolf Krska has received 15 scientific awards, and is a (co-author) of 460 scientific publications published in peer-reviewed scientific journals, which have been cited more than 18,000 times.