Peter Šimko is a professor of Food Chemistry and Technology at the Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition. He participated in the Joint FAO/WHO Expert Committee on Food Additives of FAO/WHO activities and the European Commission in the preparation of the first package of legislative rules and regulations regarding food contaminants.
He has elaborated an original theory about elimination of hazardous compounds from foods based on noncovalent physicochemical interactions between the compounds and package materials.