Wender Bredie
Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
A multi-sensory stimuli approach to study flavour perception
Bredie, Wender (Lecturer)22 Jun 2005Activity: Talk or presentation types › Lecture and oral contribution
A multi-sensory stimuli aproach to study flavour perception
Bredie, Wender (Lecturer)21 Jun 2005Activity: 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
Biases in sensory assessment panels
Bredie, Wender (Lecturer)27 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
COST 921 (External organisation)
Bredie, Wender (Member)1 Jan 2003 → 12 Jul 2031Activity: Membership types › Membership in committee, council, board
Characterisation of aroma volatiles in human milk and infant milk formulas
Bredie, Wender (Lecturer)12 Apr 2011 → 13 Apr 2011Activity: Talk or presentation types › Lecture and oral contribution
Consumer preferences in Denmark
Bredie, Wender (Lecturer)5 Sep 2006Activity: Talk or presentation types › Lecture and oral contribution
Consumer-based product profiling: application of partial napping for sensory characterization of Danish beers
Bredie, Wender (Lecturer)23 May 2011 → 24 May 2011Activity: Talk or presentation types › Lecture and oral contribution
Department of Food Science and Sensory Science at KVL
Bredie, Wender (Lecturer)29 Nov 2006Activity: Talk or presentation types › Lecture and oral contribution
Development of a cellular taste transduction assay from rats for fundamental studies on early events in taste perception
Bredie, Wender (Lecturer)15 Mar 2006Activity: Talk or presentation types › Lecture and oral contribution
Disliking - bipolar and unipolar measurement
Bredie, Wender (Lecturer)12 Oct 2011 → 14 Oct 2011Activity: Talk or presentation types › Lecture and oral contribution
ESN Meeting, Sensory network
Bredie, Wender (Participant)3 Oct 2008 → …Activity: Participating in or organising an event types › Organisation of and participation in conference
Expertbedømmelse af sødmælk
Bredie, Wender (Lecturer)23 Aug 2006Activity: 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
Flavour Pairing
Bredie, Wender (Lecturer)6 Mar 2011Activity: Talk or presentation types › Lecture and oral contribution
Flavour pairing of foods - Facts and Fiction
Bredie, Wender (Lecturer)27 Sep 2011 → 30 Sep 2011Activity: Talk or presentation types › Lecture and oral contribution
Flavour perception beyond the chemical senses
Bredie, Wender (Lecturer)14 Jun 2011Activity: Talk or presentation types › Lecture and oral contribution
Flavour retention and release
Bredie, Wender (Lecturer)7 Mar 2005Activity: Talk or presentation types › Lecture and oral contribution
Fristende mad som vejen til en mere bæredygtig fødevareadfærd
Bredie, Wender (Lecturer)1 Sep 2011Activity: Talk or presentation types › Lecture and oral contribution
Fødevarekvalitet fra råvare til konsum
Bredie, Wender (Organizer)9 Mar 2005 → 10 Mar 2005Activity: Participating in or organising an event types › Organisation of and participation in conference
Gastronomy: The ultimate flavour science?
Bredie, Wender (Organizer)21 Jun 2005 → 24 Jun 2005Activity: Participating in or organising an event types › Organisation of and participation in conference
Healthy foods and sensory research
Bredie, Wender (Lecturer)10 Nov 2005Activity: Talk or presentation types › Lecture and oral contribution
How perception of certain tastes and flavours is affected by ageing, learning and complexity in food systems (Janne Bitnes)
Bredie, Wender (Participant)7 Dec 2007Activity: Other activity types › Other (prizes, external teaching and other activities) - External teaching and subject coordination
Hvordan udvikler smagspræferencer sig?
Bredie, Wender (Lecturer)21 Feb 2006Activity: 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
ID: 4225563
Most downloads
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6630
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 -
4450
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3248
downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published