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. 2018
  2. Published

    Sustainable food innovation from traditional foods. / Frøst, Michael Bom.

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

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

  3. Published

    Developing novel foods with insects – to see or not to see. / Reinbold, Kristina; Pecoraro, Natalie Marie; Frøst, Michael Bom.

    2018. Abstract from Eurosense 2018, Verona, Italy.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  4. Published

    Development of Gateway Foods with Seaweeds targeted Children. / Alsted, Astrid; Beim, Astrid; Olsen, Annemarie; Frøst, Michael Bom.

    2018. Abstract from Eurosense 2018, Verona, Italy.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  5. Published

    'Taste for Life': An exemplary case for interdisciplinary collaboration between scientists and practitioners on taste research and communication. / Schneider, Mikael; Wistoft, Karen; Frøst, Michael Bom; Olsen, Annemarie; Hedegaard, Liselotte; Mouritsen, Ole G.

    In: International Journal of Food Design, Vol. 3, No. 2, 2018, p. 166.

    Research output: Contribution to journalConference abstract in journalResearchpeer-review

  6. Published

    Creative tastebuds. / Mouritsen, Ole G.; Frøst, Michael Bom.

    In: International Journal of Food Design, Vol. 3, 2018, p. 79-82.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Nordic Food Lab. / Frøst, Michael Bom; Flore, Roberto.

    Nordic by Nature: Nordic Cuisine and Culinary Excursions. Berlin : Gestalten, 2018. p. 80-87.

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

  8. Published

    Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. / Frøst, Michael Bom; Mouritsen, Ole G.; Hartmann, Anna Loraine; Petersen, Mikael Agerlin; Duelund, Lars.

    2018. Poster session presented at Eurosense 2018, Verona, Italy.

    Research output: Contribution to conferencePosterResearchpeer-review

ID: 4240474