Food Safety and Regulatory Measures

Biography

Michael Rychlik is the Head of 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 as 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, odourants and lipids. For these compounds, he developed stable isotope dilution assays that reveal superior accuracy.

Abstract

Abstract : Emerging, modified and masked mycotoxins in foods – Current risk assessments