Dr. Nadji Rekhif is currently a Senior Flavor Scientist at Nestle Development Center Solon Ohio. He holds many scientific papers and patents, related to flavor generation, flavor enhancement, cooking aids etc. He is a member of the IFT protein division leadership. During his 25 years of international career with Nestle in Switzerland, Germany, Pakistan and recently the US, he has been leading several local and global projects as in flavor discovery, development and deployments in ambient and frozen food categories, e.g. seasoning, bouillons, Asian noodles and frozen meals. Over the past 4 years, he has been driving flavoring systems development and application in meat analogues and dairy alternative products.
Dr. Nadji Rekhif received his B.S. degree in Microbiology from University of Constantine (Algeria) and did his Master and Ph.D. in Biotechnology and Food Industry from Poly-Technique Institute of Lorraine in Nancy, France. He, recently, joined Akron University, School of Nutrition and Dietetics, as a Senior lecturer, teaching Applied Flavor Sciences.