Wender Bredie

Wender Bredie

Professor

ORCID: 0000-0001-5145-4131
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  1. A multi-sensory stimuli approach to study flavour perception

    Bredie, Wender (Lecturer)
    22 Jun 2005

    Activity: Talk or presentation types › Lecture and oral contribution

  2. A multi-sensory stimuli aproach to study flavour perception

    Bredie, Wender (Lecturer)
    21 Jun 2005

    Activity: Talk or presentation types › Lecture and oral contribution

  3. Acrylamide in foods (Susanne Vingborg Hedegaard)

    Bredie, Wender (Participant)
    1 Jun 2007

    Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination

  4. Biases in sensory assessment panels

    Bredie, Wender (Lecturer)
    27 Nov 2007

    Activity: Talk or presentation types › Lecture and oral contribution

  5. COST 921 (External organisation)

    Bredie, Wender (Member)
    1 Jan 2003 → 12 Jul 2031

    Activity: Membership types › Membership in committee, council, board

  6. Characterisation of aroma volatiles in human milk and infant milk formulas

    Bredie, Wender (Lecturer)
    12 Apr 2011 → 13 Apr 2011

    Activity: Talk or presentation types › Lecture and oral contribution

  7. Consumer preferences in Denmark

    Bredie, Wender (Lecturer)
    5 Sep 2006

    Activity: Talk or presentation types › Lecture and oral contribution

  8. Consumer-based product profiling: application of partial napping for sensory characterization of Danish beers

    Bredie, Wender (Lecturer)
    23 May 2011 → 24 May 2011

    Activity: Talk or presentation types › Lecture and oral contribution

  9. Department of Food Science and Sensory Science at KVL

    Bredie, Wender (Lecturer)
    29 Nov 2006

    Activity: Talk or presentation types › Lecture and oral contribution

  10. Development of a cellular taste transduction assay from rats for fundamental studies on early events in taste perception

    Bredie, Wender (Lecturer)
    15 Mar 2006

    Activity: Talk or presentation types › Lecture and oral contribution

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