Wender Bredie

Wender Bredie

Professor

  1. 2008
  2. The Nordic sensory identity: from tales to good practices

    Wender Bredie (Speaker)
    28 May 200830 May 2008

    Activity: Talk or presentation typesLecture and oral contribution

  3. 2007
  4. How perception of certain tastes and flavours is affected by ageing, learning and complexity in food systems (Janne Bitnes)

    Wender Bredie (Participant)
    7 Dec 2007

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

  5. Sensory Science at KU-LIFE

    Wender Bredie (Lecturer)
    29 Nov 2007

    Activity: Talk or presentation typesLecture and oral contribution

  6. Biases in sensory assessment panels

    Wender Bredie (Lecturer)
    27 Nov 2007

    Activity: Talk or presentation typesLecture and oral contribution

  7. Mmm Sensorik

    Wender Bredie (Lecturer)
    2 Nov 2007

    Activity: Talk or presentation typesLecture and oral contribution

  8. Oral physiological effects on aroma release and flavour perception in confectionary systems (Annie Claire Blissett)

    Wender Bredie (Participant)
    12 Jul 2007

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

  9. Acrylamide in foods (Susanne Vingborg Hedegaard)

    Wender Bredie (Participant)
    1 Jun 2007

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

  10. Flavour - from precursors to bioresponses in man

    Wender Bredie (Lecturer)
    23 May 2007

    Activity: Talk or presentation typesLecture and oral contribution

  11. Hvorfor smager sødt sødt, og hvor sødt vil vi have det?

    Wender Bredie (Lecturer)
    10 May 2007

    Activity: Talk or presentation typesLecture and oral contribution

  12. Sensory science at IFV-LIFE Copenhagen University

    Wender Bredie (Lecturer)
    8 May 2007

    Activity: Talk or presentation typesLecture and oral contribution

ID: 4225563