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.
2023 - presentLecturer - MCI | The Entrepreneurial School, Department Food Technology & Nutrition2019 - 2023Research Associate - Research in food and luxury good analysis and supervision of students in bachelor theses and laboratory courses. - University of Innsbruck2018 - 2019Teaching Apprentice - Teaching in the subjects chemistry and biology. - Education Directorate of Tyrol
2019 - 2023Doctoral Program in Chemistry - University of Innsbruck (Dr. rer. nat.)2011 - 2018Teacher Training Program for Chemistry and Biology - University of Innsbruck (Mag. rer. nat.)
Various courses with an analytical focus within the Chemistry and Pharmacy degree programs. - University of Innsbruck
2023 - presentProject Leader - DARTing Ahead: Rapid Quality Control of Food using Direct Analysis in Real Time Mass Spectrometry - MCI - The Entrepreneurial School
Pirchmoser Andreas (2023): Evaluierung aktueller Methoden zur Erkennung von Verfälschungen von Speiseölen