Michael Bom Frøst

Michael Bom Frøst

Associate Professor

  1. 2007
  2. Understanding Creaminess

    Frøst, Michael Bom (Lecturer)

    24 Sep 2007

    Activity: Talk or presentation typesLecture and oral contribution

  3. Gastronomi der smager af vækst

    Frøst, Michael Bom (Lecturer)

    27 Sep 2007

    Activity: Talk or presentation typesLecture and oral contribution

  4. Efteruddannelse i molekylær gastronomi

    Frøst, Michael Bom (Participant)

    1 Oct 200731 Dec 2007

    Activity: Participating in an event - typesOrganisation of and participation in conference

  5. 2008
  6. Creaminess and Consumer perceptions

    Frøst, Michael Bom (Lecturer)

    25 Aug 2008

    Activity: Talk or presentation typesLecture and oral contribution

  7. 2011
  8. 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

  9. SensoryScience –mythbusting

    Frøst, Michael Bom (Lecturer)

    25 Aug 2011

    Activity: Talk or presentation typesLecture and oral contribution

  10. 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

  11. 2012
  12. Men smager det godt?: Sensoriske overvejelser ved brug af ingredienser til fødevarer og drikkevarer

    Frøst, Michael Bom (Lecturer)

    10 Jan 2012

    Activity: Talk or presentation typesLecture and oral contribution

  13. Innovative beers – recipe for success based on sensory principles

    Frøst, Michael Bom (Speaker)

    27 Jun 2012

    Activity: Talk or presentation typesLecture and oral contribution

  14. 2013
  15. Parallels between eating experiences and multisensory dance performances

    Frøst, Michael Bom (Lecturer)

    10 Jan 2013

    Activity: Talk or presentation typesLecture and oral contribution

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