Dr. Claus Patz was born in Frankfurt-am-Main. Upon graduation from the Lucius Institute in Echzell, Germany, Claus Patz commenced his studies in food chemistry at Johann Wolfgang Goethe University in Frankfurt-am-Main. He embarked upon a degree in 1986 and then worked in quality control at Nestlé in the same city (HPLC, AAS). Afterwards, Patz completed a one-year internship at the government food inspection bureau (Lebensmitteluntersuchungsamt) in Giessen and subsequently finished his studies by taking the second state exam, a test given by the German state that is mandatory for certified food chemists. Patz then undertook a doctorate at the Geisenheim Research Institute, writing his dissertation on the “Analysis of plant polysaccharides in the structure elucidation of soluble raspberry colloids” within the framework of a DFG project. A three-year position ensued as deputy laboratory manager at the Haase-Aschoff Laboratory in Bad Kreuznach, where his work focused on the authenticity of fruit products as well as the analysis of wine, beverages, water and wastewater sludge. He once again returned to the Geisenheim Research Institute, where he specialized in wine analysis and beverage research. The institute was restructured in 2013 to become the Geisenheim University of Applied Sciences. There, Patz is responsible for wine and beverage analysis, spectroscopy (NMR, FTIR, TRFA), chemometrics and the automation of analysis methods. As a teacher, he provides instruction for students of both beverage technology and food technology upon topics such as soft drinks for undergraduates and special beverage analysis and beverage development for graduate students of the Justus Liebig University in Giessen. Patz works for the German Agricultural Society (Deutsche Landwirtschaftsgesellschaft or DLG) in an honorary capacity as an authorized representative for testing fruit juices and fruit-based beverages on the expert sensory panel. Additionally, Patz takes part in the Society of German Chemists (Gesellschaft Deutscher Chemiker or GDCH) on a panel specializing in food chemistry, where he serves on the committees for fruit beverages and for chemometrics. He is also active on the reactor safety commission and the legal affairs committee of the Association of the German Fruit Juice Industry (Verband der Deutschen Fruchtsaftindustrie or VDF). Furthermore, he works on the scientific working committee for the calibration of “Fourier Transform Infrared Spectroscopy” (FTIR) and for NEXT NMR AG. From 2009 to 2019, Patz was an active member of MEBAK, participating in compiling the volume Wort, Beer, Beer-based Beverages (Würze, Bier, Biermischgetränke). Dr. Claus Patz will continue to work with MEBAK externally, contributing his knowledge and practical experience to the organization. We wish Dr. Claus Patz all the best!