Michael Rychlik

Prof. Dr. Michael Rychlik serves as a Professor at the Technical University of Munich (TUM), leading the Chair of Analytical Food Chemistry within the TUM School of Life Sciences. He holds additional affiliations as an Honorary Professor at the University of Queensland (Australia) and has served as a Visiting Professor at institutions including the National University of Singapore and the University of Hong Kong.

Education Highlights:

• Graduated in Food Chemistry from University of Kaiserslautern (1988)
• Second State Examination (1989) at Chemical Testing Office Speyer
• Doctorate (1996) at TUM on toasted bread odorants
• Habilitation (2003) at TUM on stable isotope dilution assays

Prof. Rychlik specializes in developing advanced analytical methods for food safety, focusing on physiologically active compounds like mycotoxins, vitamins, and flavonoids. His work examines bioavailability, toxicity, and metabolic profiling through human, animal, and plant studies. Publications highlight innovations in mass spectrometry applications, masked mycotoxin definitions, and fortified food analysis frameworks.

Scientific Contributions:

• 2007: Kurt Täufel Prize for Food Chemists
• 1997: Wiss. Förderpreis der Deutschen Großbäckereien
• Involved in EU projects like METROFOOD and FOODSAFETY4EU
• Pioneer in stable isotope dilution assays for food contaminants
• Active in international collaborations across Asia and Australia

His leadership roles include directing the Research Department of Nutrition and Food Sciences at Weihenstephan Science Center and chairing the BfR Commission for Contaminants in the Food Chain.