Michael Bom Frøst

Associate Professor

Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- mbf@food.ku.dk
- https://food.ku.dk/
Phone: +4535333207Mobile: +4525747546

ORCID: 0000-0002-0854-960X

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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 proceeding › Book chapter › Communication
Published
Understanding creaminess
Frøst, Michael Bom & Janhøj, T., 2007, In: International Dairy Journal. 17, 11, p. 1298-1311 14 p.
Research output: Contribution to journal › Journal article › peer-review
Published
Project presentation: Molecular gastronomy - the scientific study of deliciousness and its physical and chemical basis
Frøst, Michael Bom & Skibsted, Leif Horsfelt, 2007. 1 p.
Research output: Contribution to conference › Poster › Research
Published
Molecular gastronomy: measuring the meal experience
Frøst, Michael Bom, 2007. 1 p.
Research output: Contribution to conference › Conference abstract for conference › Research
Published
Cremethed - også med lavt fedtindhold
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007, In: Maelkeritidende. 120, 4, p. 74-76 3 p.
Research output: Contribution to journal › Journal article
Published
Lowfat dairy products - microstructure, sensory properties and consumer perception
Frøst, Michael Bom, Janhøj, T. & Ipsen, Richard, 2007. 1 p.
Research output: Contribution to conference › Poster › Research
Published
Multi-way models for sensory profiling data
Bro, Rasmus, Qannari, E. M., Kiers, H. A. L., Næs, T. & Frøst, Michael Bom, 2007, In: Journal of Chemometrics. 22, 1, p. 36-45 10 p.
Research output: Contribution to journal › Journal article › peer-review

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ID: 4240474

Most downloads

6631 downloads
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
4726 downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published
4461 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published