Rate My Professor Michael Rychlik

Prof. Dr. Michael Rychlik is University Professor and Head of the Chair of Analytical Food Chemistry at the Technical University of Munich in the TUM School of Life Sciences. Born in 1964, he studied food chemistry at TU Kaiserslautern, obtaining the First State Examination, followed by the Second State Examination in 1989 at the Chemical Examination Office Speyer. He earned his Ph.D. from TUM in 1996 on aroma compounds in toasted white bread and completed his habilitation there in 2003 on stable isotope dilution analysis in food chemistry, nutritional science, and toxicology, receiving the venia legendi in food chemistry.

Since 2010, Prof. Rychlik has led the Chair of Analytical Food Chemistry at the Weihenstephan Science Center. His research focuses on developing new analysis methods for physiologically active food ingredients, including mycotoxins, vitamins, and flavonoids, and examining their metabolic products in human, animal, and plant studies to assess bioavailability, toxicity, and positive effects. He previously served as scientific director at BIOANALYTIK Weihenstephan and has held visiting professorships, including at the National University of Singapore. He is Honorary Professor at the University of Queensland and lectures at institutions such as the University of Chemical Technology Prague and the University of Hong Kong. Awards include the Kurt Täufel Prize for Food Chemists in 2007. Key publications encompass works on stable isotope dilution assays for vitamin B12 analysis (2021), modified mycotoxins (2014), and fortified foods with vitamins (2011). He chairs the Commission for Contaminants and Other Undesirable Substances in the Food Chain at the Federal Institute for Risk Assessment (BfR) in Berlin and serves as managing director of the Research Department of Nutrition and Food Sciences at Weihenstephan.