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. 2017
  2. Published

    A review of instruments developed to measure food neophobia. / Damsbo-Svendsen, Marie; Frøst, Michael Bom; Olsen, Annemarie.

    In: Appetite, Vol. 113, 2017, p. 358-367.

    Research output: Contribution to journalReviewResearchpeer-review

  3. Published

    Changing children's eating behaviour - A review of experimental research. / DeCosta, Patricia Enebær Irene; Møller, Per; Frøst, Michael Bom; Olsen, Annemarie.

    In: Appetite, Vol. 113, 2017, p. 327-357.

    Research output: Contribution to journalReviewResearchpeer-review

  4. Published

    Development of novel tools to measure food neophobia in children. / Damsbo-Svendsen, Marie; Frøst, Michael Bom; Olsen, Annemarie.

    In: Appetite, Vol. 113, 2017, p. 255-263.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Flavour of fermented fish, insect, game, and pea sauces : garum revisited. / Mouritsen, Ole G.; Duelund, Lars; Calleja, Ghislaine ; Frøst, Michael Bom.

    In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 16-28.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes. / Fibri, Dwi Larasatie Nur; Frøst, Michael Bom.

    2017. Poster session presented at 12th Pangborn Sensory Science Symposium, Providence, United States.

    Research output: Contribution to conferencePosterCommunication

  7. Published
  8. Published

    On Eating Insects : Essays, Stories and Recipes. / Evans, Joshua David; Flore, Roberto; Frøst, Michael Bom.

    London : Phaidon, 2017. 336 p.

    Research output: Book/ReportBookCommunication

  9. Published

    Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking. / Guixer , Bernat ; Frøst, Michael Bom; Flore, Roberto.

    In: International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 1-9.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4240474