Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. Published

    Sensory perception of fat in milk

    Frøst, Michael Bom, Dijksterhuis, G. B. & Martens, M., 2001, In: Food Quality and Preference. 12, p. 327-336 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  2. Published

    Preliminary study of the effect of knowledge and sensory expertise on liking for red wines

    Frøst, Michael Bom & Noble, A. C., 2002, In: American Journal of Enology and Viticulture. 53, 4, p. 275-284 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  3. Published

    Forstå forbrugeren: på vejen til succesfulde levnedsmidler

    Frøst, Michael Bom & Martens, M., 1999, In: Fødevarekvalitet fra A til Z. 1, p. 28-30 3 p.

    Research output: Contribution to journalJournal article

  4. Published

    The influence of fat content on sensory properties and consumer perception of dairy products

    Frøst, Michael Bom, 2002, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet.

    Research output: Book/ReportPh.D. thesis

  5. Published

    Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters

    Frøst, Michael Bom, Giacalone, D. & Rasmussen, K. K., 2023, Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. Delarue, J. & Lawlor, J. B. (eds.). 2 ed. United Kingdom: Woodhead Publishing, p. 441-460 20 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  6. Published
  7. Published
  8. Published

    Sustainable food innovation from traditional foods

    Frøst, Michael Bom, 27 Oct 2018, [최종공지]2018 한국식생활문화학회 추계학술대회 사전등록 및 포스터 초록 접수 연장 안내. Korean Society of Food Culture, p. 3-5 3 p.

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

  9. Published

    Molekylær gastronomi: velsmagens fysik og kemi

    Frøst, Michael Bom, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (eds.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, p. 16-17 2 p. (Temahæfte 2007).

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

  10. Published

    Nordic Food Lab

    Frøst, Michael Bom & Flore, R., 2018, Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin: Gestalten, p. 80-87 8 p.

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

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