Michael Bom Frøst
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
In Copenhagen, daring to innovate on the plate
12/02/2013
1 Media contribution
Press/Media: Press / Media
In Copenhagen, daring to innovate on the plate
12/02/2013
1 Media contribution
Press/Media: Press / Media
Insects are a good alternative to high climate impact meat
16/12/2020
1 Media contribution
Press/Media: Press / Media
Insekter: flyvende føde eller fluer i suppen?
03/04/2014
1 Media contribution
Press/Media: Press / Media
Just eat it: By 2013 we are all going to be eating insects as part of our regular diet, if Copenhagen's famed Nordic Food Lab has its way
01/07/2013
1 Media contribution
Press/Media: Press / Media
Kampen for at opfinde chokoladen, man taber sig af
19/03/2008
1 Media contribution
Press/Media: Press / Media
Kids, insects and food: Mealworms beat grasshoppers
16/12/2020 → 17/12/2020
2 Media contributions
Press/Media: Press / Media
Larvae for lunch? Danish scientists try to put mealworm on the menu
31/05/2019
1 Media contribution
Press/Media: Press / Media
Læsø Jomfruhummerfestival, 5. august 2017
Louise Beck Brønnum & Michael Bom Frøst
15/10/2017
1 Media contribution
Press/Media: Press / Media
Læsø Jomfruhummerfestival, 5. august 2017
Louise Beck Brønnum & Michael Bom Frøst
22/10/2017
1 Media contribution
Press/Media: Press / Media
Makrel-is og kaviar-juice: Nye unikke luksusfødevarer vækker begejstring
01/06/2005
1 Media contribution
Press/Media: Press / Media
Molekylær Gastronomi - velsmagens fysik og kemi
09/03/2007
1 Media contribution
Press/Media: Press / Media
Simpel metode kan lokke mere frugt, grønt og bær i børnene
07/07/2018
1 Media contribution
Press/Media: Press / Media
Simpel metode lokker mere frugt, grønt og bær i børnene
29/06/2018
1 Media contribution
Press/Media: Press / Media
Simpel metode lokker mere frugt, grønt og bær i børnene
07/07/2018
1 Media contribution
Press/Media: Press / Media
ID: 4240474
Most downloads
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6740
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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
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Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published -
4541
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published