Design and Consumer Behavior

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  1. 2018

  2. Developing novel foods with insects – to see or not to see

    Reinbold, K. (Other), Pecoraro, N. M. (Other) & Frøst, Michael Bom (Speaker)

    4 Sep 2018

    Activity: Talk or presentation types › Lecture and oral contribution

  3. Barrierer mod at spise insekter i Danmark og Vesten - hvad har vi lært indtil nu

    Frøst, Michael Bom (Lecturer)

    21 Sep 2018

    Activity: Talk or presentation types › Lecture and oral contribution

  4. Antioxidants: Inspiration from Nature for practical application

    Skibsted, Leif Horsfelt (Lecturer)

    13 Oct 2018 → 14 Oct 2018

    Activity: Talk or presentation types › Lecture and oral contribution

  5. Carotenoids and polyphenols

    Skibsted, Leif Horsfelt (Lecturer)

    23 Oct 2018 → 27 Oct 2018

    Activity: Talk or presentation types › Lecture and oral contribution

  6. Keynote lecture : Sustainable food innovation from traditional foods

    Frøst, Michael Bom (Other)

    27 Oct 2018

    Activity: Talk or presentation types › Lecture and oral contribution

  7. PhD course: Innovation Towards Plant-Based Consumption

    Perez-Cueto, Federico J.A. (Organizer), Olsen, Karsten (Organizer) & Sørensen, J. C. (Speaker)

    29 Oct 2018 → 2 Nov 2018

    Activity: Participating in an event - types › Organisation of and participation in conference

  8. Carotenoids and Polyphenols. Antioxidant interaction

    Skibsted, Leif Horsfelt (Other)

    5 Dec 2018

    Activity: Talk or presentation types › Lecture and oral contribution

  9. 2019

  10. Bone Innovation Summit 2019

    Skibsted, Leif Horsfelt (Participant)

    13 Feb 2019 → 14 Feb 2019

    Activity: Participating in an event - types › Organisation of and participation in conference

  11. MOTIVATING SUSTAINABLE FOOD CHOICES: THE ROLE OF NUDGING

    Perez-Cueto, Federico J.A. (Speaker)

    21 Mar 2019 → 22 Mar 2019

    Activity: Talk or presentation types › Lecture and oral contribution

  12. Frontiers in Microbiology (Publisher)

    Holt, Sylvester (Editor)

    May 2019 → …

    Activity: Peer-review and editorial work types › Editor of Research journal › Research

  13. Our interaction with food ‐ a three‐tiered approach to understand why and how we come to like the foods we do

    Frøst, Michael Bom (Other)

    8 May 2019

    Activity: Talk or presentation types › Lecture and oral contribution

  14. Ny Viden: Tang, insekter og affald - tre bud på bæredygtig mad

    Frøst, Michael Bom (Other)

    11 May 2019

    Activity: Talk or presentation types › Lecture and oral contribution

  15. Internal Urban Farming Day

    Frøst, Michael Bom (Participant)

    3 Jun 2019

    Activity: Participating in an event - types › Participation in workshop, seminar, course

  16. Sensory science out of the research lab and into kitchen and schools of the world

    Frøst, Michael Bom (Other)

    27 Jun 2019

    Activity: Talk or presentation types › Lecture and oral contribution

  17. Promoting 11 – 13 year old children’s food literacy through a community of practice; case studies from an experiential sensory-based theme course on fish in a school setting

    Højer, R. (Other) & Frøst, Michael Bom (Other)

    28 Jul 2019

    Activity: Talk or presentation types › Lecture and oral contribution

  18. Children cooking and eating insects as part of a teaching program - effects of cooking, insect type, exposure and food neophobia

    Chow, Ching Yue (Other), Riantiningtyas, Reisya Rizki (Other) & Frøst, Michael Bom (Speaker)

    29 Jul 2019

    Activity: Talk or presentation types › Lecture and oral contribution

  19. Nudging towards more plant-based consumption in a cafeteria setting among adolescents andolder consumers

    Perez-Cueto, Federico J.A. (Speaker)

    1 Nov 2019

    Activity: Talk or presentation types › Lecture and oral contribution

  20. 2020

  21. Layered model systems for future 3D food printing - modulating food sensory properties to stimulate the desire to eat for patients

    Chow, Ching Yue (Speaker), Martin Rodriguez, R. (Other), Munk, M. B. (Other), Ahrné, Lilia (Other) & Bredie, Wender (Other)

    14 Dec 2020

    Activity: Talk or presentation types › Lecture and oral contribution

  22. 2021

  23. Consumer insights on cultured meat acceptance. A cross-sectional study in Croatia, Greece and Spain

    Perez-Cueto, Federico J.A. (Speaker)

    18 Mar 2021

    Activity: Talk or presentation types › Lecture and oral contribution

  24. Consumer readiness towards plant-­based consumption in selected Latin American Countries

    Perez-Cueto, Federico J.A. (Speaker)

    18 Mar 2021

    Activity: Talk or presentation types › Lecture and oral contribution

  25. PhD Course Innovation Towards Plant-Based Consumption

    Perez-Cueto, Federico J.A. (Organizer)

    19 Apr 2021 → 23 Apr 2021

    Activity: Participating in an event - types › Organisation of and participation in conference

  26. Alternative Proteins: Consumers and market landscape

    Perez-Cueto, Federico J.A. (Other)

    20 Apr 2021

    Activity: Talk or presentation types › Lecture and oral contribution

  27. Main session 2: “The Taster” - Marije Vogelzang, Barry C Smith & Michael Bom Frøst

    Frøst, Michael Bom (Other), Smith, B. (Other) & Vogelzang, M. (Speaker)

    16 Aug 2021

    Activity: Talk or presentation types › Lecture and oral contribution

  28. 2022

  29. A forced-choice pictographic method to measure food texture preferences in preschool and school-aged children

    Chow, Ching Yue (Speaker), Skouw, S. (Other), Bech, A. C. (Other), Olsen, Annemarie (Other) & Bredie, Wender (Other)

    15 Sep 2022

    Activity: Talk or presentation types › Lecture and oral contribution

  30. Sustainable Food systems Webinar series

    Thomsen, Marianne (Organizer)

    5 Dec 2022

    Activity: Participating in an event - types › Participation in workshop, seminar, course

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