Michael Bom Frøst

Michael Bom Frøst

Associate Professor


  1. 2021
  2. Published
  3. Published

    Yes I can cook a fish; Effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – a quasi-experimental study

    Højer, R., Wistoft, K. & Frøst, Michael Bom, 16 Mar 2021, In : Food Quality and Preference. 93, 14 p., 104232.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

    Schmidt, Charlotte Vinther, Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In : International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4240474