Wender Bredie
Professor
- 2006
Department of Food Science and Sensory Science at KVL
Bredie, Wender (Lecturer)
29 Nov 2006Activity: Talk or presentation types › Lecture and oral contribution
- 2007
Miscle protein compositon and turnover in cattle with emphasis on ontogenesis and feeding strategies, and the involvement of proteases in post mortem muscle protein degradation (Malene Bergh Houbak)
Bredie, Wender (Participant)
1 Feb 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
What is sensory science and can it be used to evaluate crop qualtiy?
Bredie, Wender (Lecturer)
19 Feb 2007Activity: Talk or presentation types › Lecture and oral contribution
Sensory science at IFV-LIFE Copenhagen University
Bredie, Wender (Lecturer)
8 May 2007Activity: Talk or presentation types › Lecture and oral contribution
Hvorfor smager sødt sødt, og hvor sødt vil vi have det?
Bredie, Wender (Lecturer)
10 May 2007Activity: Talk or presentation types › Lecture and oral contribution
Flavour - from precursors to bioresponses in man
Bredie, Wender (Lecturer)
23 May 2007Activity: Talk or presentation types › Lecture and oral contribution
Acrylamide in foods (Susanne Vingborg Hedegaard)
Bredie, Wender (Participant)
1 Jun 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
Oral physiological effects on aroma release and flavour perception in confectionary systems (Annie Claire Blissett)
Bredie, Wender (Participant)
12 Jul 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
Mmm Sensorik
Bredie, Wender (Lecturer)
2 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
Biases in sensory assessment panels
Bredie, Wender (Lecturer)
27 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
ID: 4225563
Most downloads
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6727
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 -
4536
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3446
downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published