Klaus Riediger studied Chemistry at the Technical University of Graz and finished as Graduated Engineer (Dipl.Ing.) with focus in Food Chemistry.
Klaus Riediger is senior expert at the Austrian Agency for Health and Food Safety (AGES) and works since 2002 within the official food control in the field of novel foods, food supplements and foods of plant origin at the AGES Institute for Food Safety in Vienna.
He is member of the
DG SANTE- EU CAFAB "Novel Food Working Group" (meetings at the European commission of Competent Authorities together with Food Assessment Bodies concerning Novel Food Regulation in Brussels since 2004)
EFSA Network on Novel Foods (EFSA meetings in Parma)
Austrian Codex-Commission Sub Comitees "Novel Foods and New technologies”, “Food Supplements", “Tea and tealike products”
Austrian “Abgrenzungsbeirat” (Board on (pharmaceutical) borderline products)
Managing board of the Working group Food, Cosmetics and Consumer Goods of the Austrian Chemical Society.
Austrian representative for the compilation of the list of Substances of the Competent Federal Government and Federal State Authorities of Germany - Classification of plants / plant parts, mushrooms and algae (since 2018 cooperation of Germany, Switzerland and Austria)
Klaus Riediger is expert on botanicals, insects and algae used in food and is member of national working groups like “insects as food”, “algae as food”, “wild herbs and flowers”, “exotic fats and oils” and “future foods”.
He is giving lots of trainings and presentations to the mentioned topics national and international.