When I was cooking professionally I was pretty serious about it, and one thing that was really striking was that almost all of the good research done about food processes was in response to the needs of large-scale commercial food producers. There are still quite routine kitchen processes that are incompletely understood and not under active research, because they are of no interest to the industrial food system that drives most of the research.
In a totally different vein, there are alternative & traditional sailboat riggings that have no value to race sailors for tightly constrained performance reasons, and have been completely abandoned by production boat builders. The optimal configuration of sail surface and control lines for these rigs on modern hulls is actively researched by amateurs, sometimes with quite a lot of rigor.
Someone I know is an orchardist with an interest in historical/regional pear varietals. Most of them don't stand up well to shipping and so are commercially unviable, but he communicates with a loose network of other similarly interested growers, exchanging information about growing conditions, pests, and results specific to these fruits.
I'm sure there are many many other examples, these are just some that I'm aware of. I don't think there's a single place where this sort of thing happens, I doubt most practitioners even think of themselves as participating in research per se separate from their specific interest.