Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
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
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
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
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
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
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
Molecular Gastronomy opening seminar
Frøst, Michael Bom (Organizer)
1 Mar 2007Activity: Participating in an event - types › Organisation of and participation in conference
Molecular gastronomy - measuring the meal experience
Frøst, Michael Bom (Speaker)
20 Jun 2007 → 22 Jun 2007Activity: Talk or presentation types › Lecture and oral contribution
ID: 4240474
Most downloads
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6740
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 -
4777
downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4541
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published