David Dominguez

David Dominguez is a food scientist with a specialization in the physics of toasting. He has worked with several food companies to develop new toasting technologies and has published several papers on the subject. David is best known for his work on the Maillard reaction, a chemical reaction that occurs when food is toasted. In his free time, David enjoys experimenting with new recipes and trying out different toasting techniques. He is also an avid reader and loves to learn about new foods and ingredients.