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Michael Rychlik is a professor in the field of Analytical Food Chemistry at the Technical University of Munich (TUM). His research focuses on developing new analytical methods for assessing physiologically active food ingredients, including mycotoxins, vitamins, and flavonoids. His work investigates biological activity, metabolic products, and the bioavailability and toxicity of food components. He has contributed extensively to the field by studying the positive effects of plant-derived compounds such as flavonoids from hops. Rychlik completed his education at the Technical University of Kaiserslautern, where he earned a state examination in 1989 and later obtained his doctorate from TUM in 1996, investigating odorants in toasted bread. He has held positions as an assistant professor and has completed a lecturer qualification focused on stable isotope dilution assays. He is also a visiting professor at the National University of Singapore and teaches at the University of Chemical Technology in Prague.
Chair Analytical Food Chemistry • Munich, Germany
Leading the Chair of Analytical Food Chemistry at TUM, focusing on research and education in the field.