Michael Rychlik
(Technische Universität München, München, Germany)

Prof. Michael Rychlik is the Head of the Chair of Analytical Food Chemistry at the Technische Universität München, Germany (TUM). He graduated in food chemistry at the University of Kaiserslautern in 1988. His PhD studies on the flavor of bread were completed in 1996 and he was appointed full professor at the TUM in 2010. His group has been working for 15 years in the field of developing analytical methods for bioactive food components, in particular for vitamins, mycotoxins, odorants and lipids. For these compounds, he developed stable isotope dilution assays (SIDAs) that reveal superior accuracy. Moreover, his research is focused on the application of these methods to recent areas in food chemistry, technology, toxicology and nutrition.