My name is Seva, I'm working as a R&D manager in Dodo Pizza company, the biggest chain in my homeland btw. What we do you already know if you ever step foot in any fast-food point restaurant in the world – pizza, sides (pasta, wings), something for a sweet tooth, drinks. Not much of a novelty.
The hardest part comes though when something needed to be fixed: ss with the latest (and my current project) issue with 'pasta is too dry'. I ran a series of quick consumer research to get that nasty insight and now together with our vendor we are trying to fiddle with the dryness – what if it loses moisture during freeze storage, what if it needs raised hydration, what if our conveyor oven destroys the last bit of all water and the list goes on.
As for a little introduction: I've been working for three years in the professional kitchen (yeah, not much, but still know something about preparing food for 12 hours in a row) and then got a little hand injury, not a big deal, but doctor told me to stay out of the kitchen for a month. That turned my life into another, more scientific, channel. That's when I picked up Harold McGee, Heston Blumenthal, Nathan Myhrvold. I read everything I could get my hands on: from Cooking for Geeks and Ideas in Food to more scientific-y Dave Arnold and alike. I also admire the history of foods and the futuristic outlook of MIT for instance.
Now I'm a big fan of industrial food production. I'm taking only first steps here, so if there is anything I must read, please, suggest. Also if you know why the heck is our pasta feels dry to the end consumer, please, comment 🤔😊
Also I know something about Russian traditional foods, history (right now I'm digging into constructivist factory-kitchens – famous buildings of Soviet era) and modern cuisine. Well, every question is welcome.