We develop courses for small business owners, passionate cooks and bakers who want to understand how their food works. Who want to use science to improve their skills.

Are you always tinkering with your food?

Doing experiments to find out the best way to make your food?

Have enough recipes, but want to make them your own, to your liking?

Then we’d love to have you on board. Here at FoodCrumbles Courses we develop courses for people like you. For people who aren’t looking for yet another recipe, but 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.

Of course, we don’t just teach you why. We then also discuss how to fix it. We strongly believe that if you understand why you do something, you’ll become a better baker and cook.

Where it started

Back in 2014 I started a blog about the science behind your everyday food in the kitchen. 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 yet dig deep enough.

To really understand food you often need to know a little bit about a lot of different aspects. You need to understand how carbohydrates, proteins and fats interact. How to build structures, and more. I felt that blog posts couldn’t offer that level of understanding.

So, I started making courses. Initially, these were all free. But, to pay for hosting, software, etc. I transitioned into paid, but affordable, courses.

My goal is to make this type of knowledge accessible to many of you. To take the theory that’s normally just accessible for food scientists, or at universities, and bring it to you all.

That’s where we are today! I really enjoy making these courses. It’s an energizing challenge to translate complicated scientific matter in an accessible way. So whether you have a scientific background or not, you will hopefully find you can learn something about your food.

screenshot food chesmitry course - vanillin

About myself


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 food industry for over 10 years 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 πŸ™‚.