Asst. Prof. Dr. rer. nat. Klemens Losso

Food Chemistry & Analytics +43 512 2070 - 3833 klemens.losso@mci.edu

Klemens Losso studied Chemistry and Biology & Environmental Studies at the Leopold-Franzens-University of Innsbruck. After graduating with honours, he began doctoral studies at the Institute of Analytical Chemistry & Radiochemistry, where he worked on the development of new analytical methods for rapid quality control of food and semi-luxury foods. Since completing his PhD, he has been working as a lecturer and researcher in the fields of food chemistry and analysis, sensory analysis and nutrition physiology at MCI.

Professional work experience

01/2026 - present
Asst. Prof. for Food Chemistry & -analytics - - MCI | The Entrepreneurial School, Department Food Technology & Nutrition
01/2023 - 01/2026
Lecturer - MCI | The Entrepreneurial School, Department Food Technology & Nutrition
09/2019 - 01/2023
Research Associate - University of Innsbruck
Research in food and luxury good analysis and supervision of students in bachelor theses and laboratory courses.
09/2018 - 08/2019
Teaching Apprentice - Education Directorate of Tyrol
Teaching in the subjects chemistry and biology.

Education

09/2019 - 04/2023
Dr. rer. nat. - University of Innsbruck
Doctoral Program in Chemistry
10/2011 - 07/2018
Mag. rer. nat. - University of Innsbruck
Teacher Training Program for Chemistry and Biology

Teaching (faculty internships etc.)

03/2025 - present
University of Innsbruck
VO Food Analysis
03/2016 - 01/2023
University of Innsbruck
Various courses with an analytical focus within the Chemistry and Pharmacy degree programs.

Practice related research and developmental project

11/2023 - 10/2025
Project Leader - MCI - The Entrepreneurial School
DARTing Ahead: Rapid Quality Control of Food using Direct Analysis in Real Time Mass Spectrometry

Peer reviewed journal article

S. Kellnerová, S. Huber, M. Massri, V. Fleischer, K. Losso, B. Sarg, L. Kremser, H. Talasz, X. He, E. Varrone et al.; Enzymatic Cleavage of Stx2a in the Gut and Identification of Pancreatic Elastase and Trypsin as Possible Main Cleavers. Microorganisms 2023, 11, 2487. https://doi.org/10.3390/microorganisms11102487
K. Losso, H. Wörz, C. Kappacher, S. Huber, T. Jakschitz, M. Rainer, G. K. Bonn. Rapid quality control of black truffles using Direct Analysis in Real Time Mass Spectrometry and Hydrophilic Interaction Liquid Chromatography Mass Spectrometry, Food chemistry 403 (2023) 134418. doi:10.1016/j.foodchem.2022.134418.
S. Huber, K. Losso, G. K. Bonn, M. Rainer. Rapid quantification of cannabidiol from oils by direct analysis in real time mass spectrometry, Anal. Methods, 2022, 14, 3875–3880. doi:10.1039/D2AY01229D
K. Losso, J. Cardini, S. Huber, C. Kappacher, T. Jakschitz, M. Rainer, G. K. Bonn. Rapid differentiation and quality control of tobacco products using Direct Analysis in Real Time Mass Spectrometry and Liquid Chromatography Mass Spectrometry, Talanta 238 (2022) 123057. doi:10.1016/j.talanta.2021.123057.
C. Kappacher, B. Trübenbacher, K. Losso, M. Rainer, G. K. Bonn, C. W. Huck. Portable vs. Benchtop NIR-Sensor Technology for Classification and Quality Evaluation of Black Truffle, Molecules (Basel, Switzerland) 27 (2022).doi:10.3390/molecules27030589.
K. Losso, K. B. Bec, S. Mayr, J. Grabska, S. Stuppner, M. Jones, T. Jakschitz, M. Rainer, G. K. Bonn, C. W. Huck. Rapid discrimination of Curcuma longa and Curcuma xanthorrhiza using Direct Analysis in Real Time Mass Spectrometry and Near Infrared Spectroscopy, Spectrochimica acta. Part A, Molecular and biomolec-ular spectroscopy 265 (2022) 120347. doi:10.1016/j.saa.2021.120347.
F. Meischl, K. Losso, C. G. Kirchler, S. E. Stuppner, C. W. Huck, M. Rainer. Synthesis and Application of Histidine-Modified Poly(Glycidyl Methacrylate/Ethylene Glycol Dimethacrylate) Sorbent for Isolation of Caffeine from Black and Green Tea Samples. Chromatographia 81, 1467–1474 (2018). https://doi.org/10.1007/s10337-018-3601-6

Peer reviewed academic/professional meeting proceedings

Losso, K., Nordhorn, I., Rainer, M., Macht, M. and Baessmann, C. (2023), DART-HRMS to differentiate black truffle species – towards a rapid and simple quality control method against truffle adulteration. Lebensmittelchemie, 77: S3-108-S3-108. https://doi.org/10.1002/lemi.202359089

Presentation of a paper at a conference, workshop or seminar

K. Losso. DARTing Ahead: Truffle Analysis using DART-MS. Food Authenticity Workshop 2025, Hamburg, Germany
K. Losso, M. Rainer, G. K. Bonn. DARTing Ahead: Rapid Quality Control of Foods using Direct Analysis in Real Time Mass Spectrometry. Austrian Summit on Natural Products 2023, Seefeld in Tirol, Austria
K. Losso, J. Cardini, S. Huber, C. Kappacher, T. Jakschitz, M. Rainer, G. K. Bonn. What have you been smoking? On the Quality Control of Cigars using Direct Analysis in Real Time Mass Spectrometry and Liquid Chromatography Mass Spectrometry. HPLC 2022, San Diego, USA

Other intellectual contributions

K. Losso, S. Stuppner, M. Rainer, T. Jakschitz, G. K. Bonn. DART-QDa for the Rapid Differentiation of Curcuma longa and Curcuma xanthorrhiza in Adulterated Spices using LiveID (2020).

Supervised bachelor theses

Berger Lena Sophie (2024): Evaluierung aktueller Methoden zur Erkennung von Food Fraud bei Olivenöl und deren Anwendung in der Praxis
Hettich Daniela (2024): Charakterisierung von Acai-Beeren in funktionellen Lebensmitteln und Getränken
Pirchmoser Andreas (2023): Evaluierung aktueller Methoden zur Erkennung von Verfälschungen von Speiseölen

Supervised master theses

Polzer Lena Marie (2025): Rapid quality control for saffron autehentication using Direct Analysis in Real Time Mass Spectrometry and multivariante analysis.
Kennel Laurin (2025): Mass spectrometric approaches for the quality control of wild garlic (Allium ursinum) products
Kohler Elisa (2024): Extraktionsoptimierung von Milchfett und freien Fettsäuren aus der Matrix Käse mittels statistischer Versuchsplanung
Stöger Antonia (2024): Etablierung und Validierung einer HPLC-MS Methode zur Bestimmung von Acrylamid, Hydroxymethylfurfural und Furfurylalkohol aus Kaffeeprodukten