Wender Bredie
Professor
- Organisation of and participation in conference
Training and education in sensory and consumer science
Bredie, Wender (Organizer)
7 Aug 2005 → 11 Aug 2005Activity: Participating in an event - types › Organisation of and participation in conference
X1th Weurman Flavour Research Symposium
Bredie, Wender (Organizer)
21 Jun 2005 → 24 Jun 2005Activity: Participating in an event - types › Organisation of and participation in conference
- Lecture and oral contribution
A forced-choice pictographic method to measure food texture preferences in preschool and school-aged children
Chow, Ching Yue (Speaker), Skouw, S. (Other), Bech, A. C. (Other), Olsen, Annemarie (Other) & Bredie, Wender (Other)
15 Sep 2022Activity: Talk or presentation types › Lecture and oral contribution
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
Biases in sensory assessment panels
Bredie, Wender (Lecturer)
27 Nov 2007Activity: Talk or presentation types › Lecture and oral contribution
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
ID: 4225563
Most downloads
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6735
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 -
4541
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3450
downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published