Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- Lecture and oral contribution
Molekylær Gastronomi – En Videnskabelig Disciplin
Frøst, Michael Bom (Lecturer)
29 Jan 2013Activity: 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
Oplevelser på tværs af sanserne
Frøst, Michael Bom (Lecturer)
29 Apr 2014Activity: Talk or presentation types › Lecture and oral contribution
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
Parallels between eating experiences and multisensory dance performances
Frøst, Michael Bom (Lecturer)
10 Jan 2013Activity: 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
Præsentation af samarbejde med Rasmus Grønbech, Prémisse
Frøst, Michael Bom (Lecturer)
27 Aug 2007Activity: Talk or presentation types › Lecture and oral contribution
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
Sensoriske egenskaber og forbrugeropfattelser af mejeriprodukter
Frøst, Michael Bom (Lecturer)
23 May 2005Activity: 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
ID: 4240474
Most downloads
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6747
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