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Klaus​ holds a master's degree in chemistry from the Technical University of Munich. He specialized in organic and analytical chemistry and took a doctoral degree (Ph.D.) at the Department of Analytical Chemistry headed by Professor Reinhard Niessner. During this time he gained project experience at the interface between university and commercial research, by developing residue analysis methods for the food industry. After graduation and a postgraduate training in Life Science Management Klaus worked for the Robert Bosch GmbH searching for novel biosensors to be used in point of care diagnostics and food control.