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. 2005
  2. Published

    Consumer attitudes to health and pleasure - survey data studied by PLSR. / Martens, Magni; Frøst, Michael Bom; Martens, Harald Aagaard.

    PLS and related methods: Proceedings of the PLS'05 international symposium. ed. / T. Aluja; J. Casanovas; V. Esposito Vinzi; A. Morineau; M. Tenenhaus. SPAD, 2005. p. 431-437.

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

  3. Published

    Hvorfor bliver frugten brun og kødet gråt? øvelser om madens biologi og kemi, KVL-øvelseshæfte 2005. / Girnt-Diamba, Claudia; Thomsen, Hanne; Lunden, Karen; Unger, Liselotte; Sørensen, Lone Brinkmann; Frøst, Michael Bom; Thostrup, Lykke; Kielsgaard, Marie; Lund, Sanne.

    Center for Skov, Landskab og Planlægning/Københavns Universitet, 2005. 63 p.

    Research output: Book/ReportBookEducation

  4. Published

    Relationship between visual sensory properties and surface images in plain yoghurts and cream cheese. / Johansen, Susanne Margrete Bølling; Laugesen, Jakob Lund; Janhøj, Thomas; Ipsen, Richard; Frøst, Michael Bom.

    Programme. Levnedsmiddelcentret, 2005. p. 1.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  5. Published

    Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings. / Frøst, Michael Bom; Heymann, H.; Bredie, Wender; Dijksterhuis, G. B.; Martens, Magni.

    In: Food Quality and Preference, Vol. 16, No. 4, 2005, p. 305-314.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Training and education in sensory and consumer science : workshop 5. / Frøst, Michael Bom; Delwiche, J.F.; Beckley, J.H.; Bredie, Wender.

    Ikke angivet. Elsevier, 2005. p. 1.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

ID: 4240474