5 Key Takeaways

• 1

  Michael Rychlik’s research has focused on food analysis using mass spectrometry and stable isotopes, spanning flavor, toxins, and vitamins.

• 2

  Rychlik says improved analytical methods revealed the complexity of vitamins, but limited sensitivity still prevents measuring them in their natural state.

• 3

  Rychlik is interested in vitamin bioavailability and says some vitamins may not be adequately supplied by a general diet.

• 4

  Rychlik says identifying and structurally assigning unknown compounds remains tedious and is interested in how AI could help.

• 5

  Rychlik describes RAFA as a forum for new methods, emerging food-analysis topics, and discussion with colleagues.