Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 2022
  2. Published

    Something fishy is cooking – A survey of 11- to 13-year-old Danish children’s self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish

    Højer, R. & Frøst, Michael Bom, 2022, In: Food Quality and Preference. 96, 14 p., 104378.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 2021
  4. Published
  5. Published

    Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition

    Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 10 Aug 2021. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  6. Published

    Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

    Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, In: International Journal of Gastronomy and Food Science. 25, 10 p., 100363.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Sensory characterization of conifer-based extracts in a culinary use perspective

    Girard, F., Boumail, A., Tanaka, K., Frøst, Michael Bom, Turgeon, S. & Perreault, V., 10 Aug 2021. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  8. Published

    Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study

    Højer, R., Wistoft, K. & Frøst, Michael Bom, 2021, In: Food Quality and Preference. 92, 14 p., 104232.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

    Molina-Montes, E., Uzhova, I., Verardo, V., Artacho, R., García-Villanova, B., Guerra-Hernández, E. J., Kapsokefalou, M., Malisova, O., Vlassopoulos, A., Katidi, A., Seljak, B. K., Modic, R., Eftimov, T., Hren, I., Valenčič, E., Šatalić, Z., Krbavčić, I. P., Bender, D. V., Giacalone, D., Frøst, Michael Bom, Ristic, A. K., Milesevic, J., Nikolic, M., Kolay, E., Güney, M., Kriaucioniene, V., Czlapka-Matyasik, M., Bykowska-Derda, A., Kujundzic, E., Taljić, I., Brka, M., Spiroski, I., Velho, S. C., Pinto, S. P. S., Monteiro, I. N., Pereira, J. A., Ruíz-López, M. D. & Rodríguez-Pérez, C., 2021, In: Food Quality and Preference. 93, 13 p., 104231.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, Charlotte Vinther, Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In: International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test

    Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 p.

    Research output: Contribution to conferencePosterResearchpeer-review

  12. 2020
  13. Published

    Teaching sensory science to practitioners can change what we eat

    Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 2020, In: International Journal of Food Design. 5, 1-2, p. 103-112

    Research output: Contribution to journalJournal articleResearchpeer-review

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