Improving Food with Science
I help food manufacturers improve their food with science
You want to make good food
You want to make high-quality, safe, delicious products, at scale. You’re passionate about your products and want to make sure you can make them day-in, day-out, in a sustainable manner. You don’t have time for long, extended courses, but want practical science-based advice on making your products, today, tomorrow and next year.
But your expertise is lacking or disappearing
But, your workforce is aging, and you’re worried their knowledge and expertise will get lost as they retire. You don’t have 10 years to train new staff, they should be up and running a lot faster.
Or, you’re just starting out, and realizing you need to generate and document that crucial product knowledge to make your products. Because if things go wrong now, you honestly don’t really know what’s happening, and will just start over and try again.
I’ll help you understand your product
To make good food, you know you need to know your product inside out. That’s where I come in. I can help you understand how your product works and give you the tools and expertise to go ahead and make it, day-in, day-out.
I’ll help you translate food science theory into practical applications.
I’m Annelie, a food scientist by training and I’m passionate about translating food science into practical applications.
I’ve worked in the food industry in research & development positions for over 10 years now and am passionate about communicating, applying and sharing food science in a practical and accessible way.
Here, on FoodCrumbles, I share my knowledge with all through blog articles and by working together with food businesses, big and small.
How I can help you
Let’s study food
Want to have a go at figuring out what’s going on yourself first? Sure! Browse through all my articles on the science behind a wide variety of foods here on the blog.
A while back I was working with a client who owns a small bakery. She…
Pressure cookers cook food fast. You can easily cut the cooking time in half, if…
Making chili from dried beans, hummus from dried chickpeas, or a delicious meat stew. If…
For a long time, beetroots were one of the few foods I tried to stay…
It’s not easy to color a brown cake red. But that’s exactly what you try…
Ever stored some cooked beetroots in your fridge, only to come back a few days…
Here’s what others had to say
Wonderful course. Annelie explains everything in a very clear way, with a lot of patience.Naomi S., student in Dec-2022
I am really appreciating the course so far. I really do enjoy learning about the science of it. It does make me want to experiment with […] candy for my own enjoyment.Joanne, student in Sep-2023
I think it´s fantastic to have information for people like me, I am not a food technologist, I am a chef, and I work in food production plant and I am in charge of the development of new products, so having some science in hand is very helpful.Diana, student in Sep-2023
[…] I have done these recipes before, […] but the science behind them is what I need to understand more, so I can take better decisions!
All headshots on this website have been made by Denise branding fotografie.