About the Author: SERGIO CAROLI, PhD, was a research director in the Department of Food and Animal Safety, National Institute of Health in Rome, and Honorary Professor at Eötvös Loránd University. He is the author of approximately 400 papers and editor or coauthor of six books, including The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry (Wiley). GYULA ZÁRAY, PhD, DSc, is a Professor of Analytical Chemistry and the Director of the Cooperative Research Centre for Environmental Sciences at Eötvös Loránd University in Budapest. He has written more than 180 peer-reviewed publications and is the editor or coauthor of three books.