Prof. Rychlik develops new analysis methods for physiologically active foodstuff ingredients such as mycotoxins, vitamins and flavonoids. In order to assess their biological activity, these substances and their metabolic products are examined in human, animal and plant testing. This provides information on bioavailability (e.g. of vitamins belonging to the folate group), toxicity (e.g. consumer exposure to mycotoxins deoxynivalenol and tenuazonic acid) or the positive effects of hops flavonoids (e.g. 8-prenylnaringenin).

After studying food chemistry at TU Kaiserslautern, Prof. Rychlik completed his second state examination (Staatsexamen) in 1989. In 1996, he did his doctorate at TUM on the topic of odorants in toasted bread. After that, he worked as an assistant professor at TUM’s Chair of Food Chemistry. He completed his lecturer qualification in 2003 on the topic of stable isotope dilution assays. He has declined offers from the Universities of Bonn and Giessen. Prof. Rychlik is Director of the Chair of Analytical Food Chemistry. Besides these he holds an Honorary Professorship at the University of Queensland, has been a Visiting Professor at the National University of Singapore and still is also teaching at the University of Chemical Technology Prague.