Prof. Dr. Michael Rychlik is heading the Chair of Analytical Food Chemistry at the Technical University of Munich, Germany (TUM). He graduated in food chemistry at the University of Kaiserslautern in 1988. His PhD studies on the flavour of bread were completed in 1996 and he was appointed full professor at the TUM in 2010. In 2015 he served as a Visiting Professor at the University of Queensland (UQ), Australia and in 2016 he was appointed an Honorary Professor at the latter University. In the last years he was also active as a Visiting Professor in 2016 at the National University of Singapore (NUS) and is also teaching since 2018 at the University of Hong Kong.

His group has been working for 20 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 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. Since 2014 he serves as the Head of the “Committee on Contaminants in the Food Chain” at the Federal Institute for Risk Assessment, Berlin, Germany. Furthermore, he is a member of the Management Committee of METROFOOD-RI, a pan-European Research Infrastructure on Metrology in food funded by the European Commission.