Prof. Rychlik (b. 1964) develops new analysis methods for physiologically active foodstuff ingredients such as mycotoxins, vitamins and odorants. 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 ochratoxin A and deoxynivalenol) or the positive effects of odorants (e.g. 1,8-cineol).