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. 2020
  2. Published

    Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.

    In: Food Quality and Preference, Vol. 80, 103798, 2020.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2019
  4. Published

    Consumer perception of original and modernised traditional foods of Indonesia. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.

    In: Appetite, Vol. 133, 2019, p. 61-69.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab. / Frøst, Michael Bom.

    In: International Journal of Gastronomy and Food Science, Vol. 16, 100132, 2019.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Fermentation as a driver for food innovation. / Hartmann, Anna Loraine; Behrendt, Rikke Adelsten; Frøst, Michael Bom.

    In: FEMS Microbiology Letters, Vol. 366, No. 6, fnz058, 2019.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.

    In: Journal of Applied Phycology, Vol. 31, No. 2, 2019, p. 1213-1232.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. 2018
  9. Published

    Development of Gateway Foods with Seaweeds targeted Children. / Alsted, Astrid; Beim, Astrid; Olsen, Annemarie; Frøst, Michael Bom.

    2018. Abstract from Eurosense 2018, Verona, Italy.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  10. Published

    Nordic Food Lab. / Frøst, Michael Bom; Flore, Roberto.

    Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin : Gestalten, 2018. p. 80-87.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  11. Published

    Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. / Frøst, Michael Bom; Mouritsen, Ole G.; Hartmann, Anna Loraine; Petersen, Mikael Agerlin; Duelund, Lars.

    2018. Poster session presented at Eurosense 2018, Verona, Italy.

    Research output: Contribution to conferencePosterResearchpeer-review

  12. Published

    Sustainable food innovation from traditional foods. / Frøst, Michael Bom.

    [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, 2018. p. 3-5.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  13. Published

    Creative tastebuds. / Mouritsen, Ole G.; Frøst, Michael Bom.

    In: International Journal of Food Design, Vol. 3, 2018, p. 79-82.

    Research output: Contribution to journalJournal articleResearchpeer-review

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