Bodhi Felix Thümmler is a Research Associate at the Technische Universität Berlin within the Department of Food Chemistry and Toxicology. His primary research focuses on iron bioavailability in biofortified vegetables utilizing in vitro digestion models, mammalian cell cultures, and trace element analysis. His work also incorporates stable isotope ratio analysis for zinc and iron, as well as 2D-µXRF imaging of vegetable plants and Synchrotron-based Fe-XANES speciation analysis. He holds a degree in Food Chemistry (Diploma) and is a state-certified Chemical Laboratory Assistant. Bodhi Thümmler brings a well-rounded background in analytical chemistry from roles spanning forensic trace analysis at the Landeskriminalamt Berlin, commercial food testing, and international research at Northumbria University.