Michael Bom Frøst

Michael Bom Frøst

Associate Professor

  • Design and Consumer Behavior

    Rolighedsvej 26, Building: 74-5-T578

    1958 Frederiksberg C

    Phone: +45 35 33 32 07Mobile: +45 25 74 75 46
  1. 2011
  2. Molecular Gastronomy - scientific studies of the meal experience in restaurants

    Frøst, Michael Bom (Lecturer)
    26 Oct 2011

    Activity: Talk or presentation typesLecture and oral contribution

  3. SensoryScience –mythbusting

    Frøst, Michael Bom (Lecturer)
    25 Aug 2011

    Activity: Talk or presentation typesLecture and oral contribution

  4. Sensorik - værktøj til fødevareinnovation: Hvem kan lide hvad og hvorfor?

    Frøst, Michael Bom (Lecturer)
    3 Feb 2011

    Activity: Talk or presentation typesLecture and oral contribution

  5. 2008
  6. Creaminess and Consumer perceptions

    Frøst, Michael Bom (Lecturer)
    25 Aug 2008

    Activity: Talk or presentation typesLecture and oral contribution

  7. 2007
  8. Efteruddannelse i molekylær gastronomi

    Frøst, Michael Bom (Participant)
    1 Oct 200731 Dec 2007

    Activity: Participating in or organising an event typesOrganisation of and participation in conference

  9. Gastronomi der smager af vækst

    Frøst, Michael Bom (Lecturer)
    27 Sep 2007

    Activity: Talk or presentation typesLecture and oral contribution

  10. Understanding Creaminess

    Frøst, Michael Bom (Lecturer)
    24 Sep 2007

    Activity: Talk or presentation typesLecture and oral contribution

  11. Molekylær Gastronomi Workshop

    Frøst, Michael Bom (Organizer)
    27 Aug 2007

    Activity: Participating in or organising an event typesOrganisation of and participation in conference

  12. Præsentation af samarbejde med Rasmus Grønbech, Prémisse

    Frøst, Michael Bom (Lecturer)
    27 Aug 2007

    Activity: Talk or presentation typesLecture and oral contribution

  13. Molecular gastronomy - measuring the meal experience

    Frøst, Michael Bom (Speaker)
    20 Jun 200722 Jun 2007

    Activity: Talk or presentation typesLecture and oral contribution

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