future of protein production with plates with healthy food and protein

Nadji Rekhif

Principal Scientist

Dr. Nadji Rekhif is currently a principal scientist at Nestle development center Solon Ohio, leading the Flavor stream of Frozen Meals, Pizza, and snacking food categories. Over the past 6 years, he has been driving flavoring systems development and application in meat analogues. He is a member of IFT Protein division and Food Sciences leadership. Dr. Nadji Rekhif received his Master and Ph.D. in Biotechnology and Food Industry from Poly-Technique Institute of Lorraine in Nancy, France. He’s a Senior lecturer at The University of Akron, School of Nutrition and Dietetics. He holds many scientific papers and patents.

Speaker Agenda

Exploring the prospects of science and technology in taste improvement of the plant-based protein segment

Alternative proteins and particularly plant-based proteins are becoming more and more important in the face of future challenges, resulting from continuous population growth, the imbalance between...

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April 25, 2024
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The Future of Protein Production Chicago

The Meeting Place for Sustainable Protein Production in the Americas

April 29th & 30th 2025