Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 2005
Light absorption and light scattering in food products separated by NIR/vis. spectroscopy and by sensory appearance profiling
Frøst, Michael Bom (Speaker)
9 Apr 2005 → 15 May 2005Activity: Talk or presentation types › Lecture and oral contribution
Velsmag og videnskab
Frøst, Michael Bom (Participant)
25 Apr 2005Activity: Other activity types › Other (prizes, external teaching and other activities) - Other
Kompleksiteten af spiseoplevelsen
Frøst, Michael Bom (Lecturer)
9 May 2005Activity: Talk or presentation types › Lecture and oral contribution
Sensoriske egenskaber og forbrugeropfattelser af mejeriprodukter
Frøst, Michael Bom (Lecturer)
23 May 2005Activity: Talk or presentation types › Lecture and oral contribution
Forskel mellem typer af sensoriske diskriptorer
Frøst, Michael Bom (Lecturer)
24 May 2005Activity: Talk or presentation types › Lecture and oral contribution
Flødeost - mikrostruktur, reologiske, sensoriske og andre egenskaber
Frøst, Michael Bom (Lecturer)
4 Jul 2005Activity: Talk or presentation types › Lecture and oral contribution
Smag er en videnskab - smagen af mejeriprodukter
Frøst, Michael Bom (Lecturer)
4 Oct 2005Activity: Talk or presentation types › Lecture and oral contribution
Liking and exposure
Frøst, Michael Bom (Lecturer)
7 Dec 2005Activity: Talk or presentation types › Lecture and oral contribution
Liking and exposure: first, second and tenth time around
Frøst, Michael Bom (Speaker)
14 Dec 2005 → 16 Dec 2005Activity: Talk or presentation types › Lecture and oral contribution
- 2007
Levnedsmiddelselskabet (External organisation)
Frøst, Michael Bom (Member)
1 Jan 2007 → 31 Dec 2007Activity: Membership types › Membership in committee, council, board
Levnedsmiddelselskabet (LEVS) - sensorik styregruppe (External organisation)
Frøst, Michael Bom (Member)
1 Jan 2007 → 31 Dec 2007Activity: Membership types › Membership in committee, council, board
How to do sensory assessments of whole meals
Frøst, Michael Bom (Lecturer)
23 Jan 2007Activity: Talk or presentation types › Lecture and oral contribution
Molekylær Gastronomi
Frøst, Michael Bom (Lecturer)
26 Feb 2007Activity: Talk or presentation types › Lecture and oral contribution
Experience and understand the whole meal
Frøst, Michael Bom (Lecturer)
1 Mar 2007Activity: Talk or presentation types › Lecture and oral contribution
Molecular Gastronomy opening seminar
Frøst, Michael Bom (Organizer)
1 Mar 2007Activity: Participating in an event - types › Organisation of and participation in conference
I den gode smags tjeneste
Frøst, Michael Bom (Lecturer)
9 Mar 2007Activity: Talk or presentation types › Lecture and oral contribution
Gastronomi og Sundhed, ny kandidatuddannelse
Frøst, Michael Bom (Lecturer)
21 Mar 2007Activity: Talk or presentation types › Lecture and oral contribution
Molecular gastronomy - measuring the meal experience
Frøst, Michael Bom (Speaker)
20 Jun 2007 → 22 Jun 2007Activity: Talk or presentation types › Lecture and oral contribution
Molekylær Gastronomi Workshop
Frøst, Michael Bom (Organizer)
27 Aug 2007Activity: Participating in an event - types › Organisation of and participation in conference
Præsentation af samarbejde med Rasmus Grønbech, Prémisse
Frøst, Michael Bom (Lecturer)
27 Aug 2007Activity: Talk or presentation types › Lecture and oral contribution
Understanding Creaminess
Frøst, Michael Bom (Lecturer)
24 Sep 2007Activity: Talk or presentation types › Lecture and oral contribution
Gastronomi der smager af vækst
Frøst, Michael Bom (Lecturer)
27 Sep 2007Activity: Talk or presentation types › Lecture and oral contribution
Efteruddannelse i molekylær gastronomi
Frøst, Michael Bom (Participant)
1 Oct 2007 → 31 Dec 2007Activity: Participating in an event - types › Organisation of and participation in conference
- 2008
Creaminess and Consumer perceptions
Frøst, Michael Bom (Lecturer)
25 Aug 2008Activity: Talk or presentation types › Lecture and oral contribution
- 2011
Sensorik - værktøj til fødevareinnovation: Hvem kan lide hvad og hvorfor?
Frøst, Michael Bom (Lecturer)
3 Feb 2011Activity: Talk or presentation types › Lecture and oral contribution
ID: 4240474
Most downloads
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6748
downloads
Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Research output: Contribution to conference › Conference abstract for conference › Research
Published -
4778
downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4542
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published