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Scientist > Prof. Dr Michael Rychlik

Prof. Dr Michael Rychlik

// studied food chemistry at the University of Kaiserslautern

// After receiving his doctorate from Technische Universität München (TUM), he completed his habilitation in food chemistry at TUM in 2003

// Appointed Scientific Director of the Bioanalytics Weihenstephan (TUM) in 2008, he received a full university professorship at the Chair of Analytical Food Chemistry at the TUM School of Life Sciences Weihenstephan in 2010

// He lectures in food chemistry at TUM and also holds/has held ­lecture series at the University of Erlangen (Germany) and the University of Queensland (Australia)

// Past accolades include the German Industrial Bakeries’ Research Prize and the Kurt Täufel Prize from the German Food ­Chemistry Society (part of GDCh)

// Since 2014, he has been Chairman of the Committee for Contaminants and other Undesirable Substances in the Food Chain, as set up by the Federal Institute for Risk Assessment (BfR, Berlin)

Contact: laborundmore@succidia.de

How can we safeguard the quality of our beer?

From the barley to the bottle - von Prof. Dr Michael Rychlik, Katharina Hofer, Dr Martina Gastl, Katharina Habler, Cajetan Geißinger, Dr Michael Hess

Beer is an integral part of German culture. Not only because of the German "Beer Purity Law" (Reinheitsgebot) it is that we associate the drink with ­concepts such as “traditional”, “wholesome” and “additive-free”. As a cereal product, however, beer is subject to the same conditions that affect the cultivation, storage and ­processing of other cereal crops. One of the problems with which almost all ­cereal products are confronted is...