Learn how your food ‘works’

We love Food + Science. We experiment and enjoy sharing what we learn and know with others. Anyone who is interested can join, whether you’re a student, chef or manufacturer!

Looking for more in-depth learnings? Take one of our food science courses. What about the science of ice cream? Or, the science of cake? Or start with the basics of food chemistry!

Want to learn something new about food science every week?

Don’t understand what’s going on with your food? Bread not rising? Broccoli turning brown? Oat milk confusing you? Recipes failing?

What do you want to learn?

shortbread cookie different sugar content

Food Science is science (e.g. physics, chemistry & microbiology) applied to food. It picks up where agricultural sciences wrap up and hands over to the nutritional sciences once the food has been made.

Want to know what food science is all about? Start here and read our intro to food science!

scone trial results

We food scientists want to know why food behaves the way it does. We can look at large-scale processes, but often digging into small-scale recipes teaches you plenty as well!

We love digging into recipes, explaining why they work, want an example? Check out our scones article.

Has a specific food spiked your scientific curiosity?

Read our latest and greatest

  • How Turmeric Gets its Color (& How to Make it Turn Red!)
    The ‘secret’ behind that yellow dal, yellow rice, or beautifully colored curry? A decent chance that it’s turmeric. A mere teaspoon can help color a sauce or dish and it’s not just used in savory dishes. In some countries it…
  • Sour Cream vs Creme Fraîche – Digging into Cultured Creams
    In the Netherlands, sour cream and creme fraîche often share a shelf in the supermarket. They’re packaged in very similar packaging and even look and taste alike to some extent. But recipes can be very specific about using just one…
  • Optimizing Your Babka Filling (+ Several Babka Recipe Variations)
    It’s impossible to count all the different types of breads made in this world. There are simply too many. It’s even more impossible to count all the different iterations within one bread. Everyone makes their baguettes, naans, challah, or tortillas…

What stage in the food production process do you want to learn more of?


I want to know how my food starts out.


My recipes and processes, aren’t working as they should. I want to understand why I do what I do!


I want to learn how to preserve food, learn all about the science of fermentation and packaging!

Could you tell us a little more about who you are?

Had you ever heard of 'food science' before visiting FoodCrumbles?