reading books - fotoshoot


We teach and develop online courses for anyone who wants to understand how their food works.

Are you always tinkering with your food? Doing experiments to find out the best way to make your food? Don’t just want to follow a recipe, but make it your own?

Then we’d love to have you on board. Here at FoodCrumbles we develop courses for people like you. For people who aren’t looking for yet another recipe, but for those who want to really understand why some recipes work and others fail.

We can help you understand:

  • Why your fudge recipe remains soft and liquid, instead of firm.
  • How to steer chemical reactions so your food turns a beautiful brown.
  • Why your cookies spread too much, or not enough.
  • How a choux pastry bun puffs up best.

We strongly believe that if you understand why you do something, you’ll become a better baker and cook.

evaluating brownies
Evaluating several batches of brownies to understand the impact of ingredients and processes.

Where it started

Back in 2014, I started a blog about the science behind your everyday food. Simply because I enjoyed doing so. I was looking for a place to share and document the results of my experiments and research, hoping it would be useful for others.

Over time, that blog continued to grow. And whereas blog articles are a great way to help people resolve certain issues, I felt they didn’t always dig deep enough. To really understand food, you often need to know at least a little bit of science. What are carbohydrates, proteins and fats? And how can they interact for instance? But to explain all the science that goes into making a “simple” piece of candy in just one blog post. That’s too complicated! So, I started developing courses that combine science and food in an accessible way.

My goal is to make this type of knowledge accessible to anyone interested to learn. To take the theory that’s normally just accessible for food scientists, or at universities, and bring it to you all. You don’t need a scientific background to follow these courses.

screenshot food chesmitry course - vanillin
Example of what a course may look like. This is our Food Chemistry Basics course.

Your Instructor: Annelie

Owner of FoodCrumbles – Food Scientist


I’m Annelie, the owner of FoodCrumbles and your food science instructor. I’m a food scientist (MSc.) by training and have worked in the industry since graduating, over 10 years ago now.

Over the years I’ve worked with a wide range of products, from meat to confectionery, at both big and small companies. Helping others is a passion of mine and I’d love to help you on your food science journey 🙂.

reading books - fotoshoot

All headshots on this website have been made by Denise branding fotografie.