Wender Bredie

Wender Bredie

Professor

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    ORCID: 0000-0001-5145-4131
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    1. Hvordan udvikler smagspræferencer sig?

      Bredie, Wender (Lecturer)

      21 Feb 2006

      Activity: Talk or presentation types › Lecture and oral contribution

    2. How perception of certain tastes and flavours is affected by ageing, learning and complexity in food systems (Janne Bitnes)

      Bredie, Wender (Participant)

      7 Dec 2007

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

    3. Healthy foods and sensory research

      Bredie, Wender (Lecturer)

      10 Nov 2005

      Activity: Talk or presentation types › Lecture and oral contribution

    4. Gastronomy: The ultimate flavour science?

      Bredie, Wender (Organizer)

      21 Jun 2005 → 24 Jun 2005

      Activity: Participating in an event - types › Organisation of and participation in conference

    5. Fødevarekvalitet fra råvare til konsum

      Bredie, Wender (Organizer)

      9 Mar 2005 → 10 Mar 2005

      Activity: Participating in an event - types › Organisation of and participation in conference

    6. Fristende mad som vejen til en mere bæredygtig fødevareadfærd

      Bredie, Wender (Lecturer)

      1 Sep 2011

      Activity: Talk or presentation types › Lecture and oral contribution

    7. Flavour retention and release

      Bredie, Wender (Lecturer)

      7 Mar 2005

      Activity: Talk or presentation types › Lecture and oral contribution

    8. Flavour perception beyond the chemical senses

      Bredie, Wender (Lecturer)

      14 Jun 2011

      Activity: Talk or presentation types › Lecture and oral contribution

    9. Flavour pairing of foods - Facts and Fiction

      Bredie, Wender (Lecturer)

      27 Sep 2011 → 30 Sep 2011

      Activity: Talk or presentation types › Lecture and oral contribution

    10. Flavour Pairing

      Bredie, Wender (Lecturer)

      6 Mar 2011

      Activity: Talk or presentation types › Lecture and oral contribution

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