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
SensoryScience –mythbusting
Frøst, Michael Bom (Lecturer)
25 Aug 2011Activity: Talk or presentation types › Lecture and oral contribution
Molecular Gastronomy - scientific studies of the meal experience in restaurants
Frøst, Michael Bom (Lecturer)
26 Oct 2011Activity: Talk or presentation types › Lecture and oral contribution
- 2012
Men smager det godt?: Sensoriske overvejelser ved brug af ingredienser til fødevarer og drikkevarer
Frøst, Michael Bom (Lecturer)
10 Jan 2012Activity: Talk or presentation types › Lecture and oral contribution
Innovative beers – recipe for success based on sensory principles
Frøst, Michael Bom (Speaker)
27 Jun 2012Activity: Talk or presentation types › Lecture and oral contribution
- 2013
Parallels between eating experiences and multisensory dance performances
Frøst, Michael Bom (Lecturer)
10 Jan 2013Activity: Talk or presentation types › Lecture and oral contribution
Molekylær Gastronomi – En Videnskabelig Disciplin
Frøst, Michael Bom (Lecturer)
29 Jan 2013Activity: Talk or presentation types › Lecture and oral contribution
Sensoriske strategier til at mindske saltindhold
Frøst, Michael Bom (Speaker)
17 Apr 2013Activity: Talk or presentation types › Lecture and oral contribution
Sensorik til produktudviklere I
Frøst, Michael Bom (Organizer)
1 Oct 2013 → 2 Oct 2013Activity: Participating in an event - types › Participation in workshop, seminar, course
Intra-, Entrepreneurship and Innovation in Gastronomy and Health
Frøst, Michael Bom (Speaker)
9 Oct 2013Activity: Talk or presentation types › Lecture and oral contribution
- 2014
Oplevelser på tværs af sanserne
Frøst, Michael Bom (Lecturer)
29 Apr 2014Activity: Talk or presentation types › Lecture and oral contribution
- 2015
Creative Tastebuds
Frøst, Michael Bom (Participant)
2 Nov 2015 → 5 Sep 2017Activity: Participating in an event - types › Organisation of and participation in conference
- 2016
Berkeley Open Source Food (External organisation)
Frøst, Michael Bom (Member)
1 Sep 2016 → 6 May 2019Activity: Membership types › Membership in committee, council, board
- 2018
Development of Gateway Foods with Seaweeds targeted Children
Frøst, Michael Bom (Speaker), Olsen, Annemarie (Other), Alsted, A. (Other) & Beim, A. (Other)
3 Sep 2018Activity: Talk or presentation types › Lecture and oral contribution
Developing novel foods with insects – to see or not to see
Reinbold, K. (Other), Pecoraro, N. M. (Other) & Frøst, Michael Bom (Speaker)
4 Sep 2018Activity: Talk or presentation types › Lecture and oral contribution
Barrierer mod at spise insekter i Danmark og Vesten - hvad har vi lært indtil nu
Frøst, Michael Bom (Lecturer)
21 Sep 2018Activity: Talk or presentation types › Lecture and oral contribution
Keynote lecture : Sustainable food innovation from traditional foods
Frøst, Michael Bom (Other)
27 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
- 2019
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 2019Activity: Talk or presentation types › Lecture and oral contribution
Ny Viden: Tang, insekter og affald - tre bud på bæredygtig mad
Frøst, Michael Bom (Other)
11 May 2019Activity: Talk or presentation types › Lecture and oral contribution
Internal Urban Farming Day
Frøst, Michael Bom (Participant)
3 Jun 2019Activity: Participating in an event - types › Participation in workshop, seminar, course
Sensory science out of the research lab and into kitchen and schools of the world
Frøst, Michael Bom (Other)
27 Jun 2019Activity: Talk or presentation types › Lecture and oral contribution
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 2019Activity: Talk or presentation types › Lecture and oral contribution
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 2019Activity: Talk or presentation types › Lecture and oral contribution
- 2021
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 2021Activity: 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