Wender Bredie
Professor
- 2003
COST 921 (External organisation)
Bredie, Wender (Member)
1 Jan 2003 → 12 Jul 2031Activity: Membership types › Membership in committee, council, board
- 2005
Flavour retention and release
Bredie, Wender (Lecturer)
7 Mar 2005Activity: Talk or presentation types › Lecture and oral contribution
Fødevarekvalitet fra råvare til konsum
Bredie, Wender (Organizer)
9 Mar 2005 → 10 Mar 2005Activity: Participating in an event - types › Organisation of and participation in conference
Mælk
Bredie, Wender (Organizer)
31 May 2005Activity: Participating in an event - types › Organisation of and participation in conference
Smagstest
Bredie, Wender (Organizer)
31 May 2005Activity: Participating in an event - types › Organisation of and participation in conference
A multi-sensory stimuli aproach to study flavour perception
Bredie, Wender (Lecturer)
21 Jun 2005Activity: Talk or presentation types › Lecture and oral contribution
Gastronomy: The ultimate flavour science?
Bredie, Wender (Organizer)
21 Jun 2005 → 24 Jun 2005Activity: Participating in an event - types › Organisation of and participation in conference
Methods for artificial perception: can machine replace man?
Bredie, Wender (Organizer)
21 Jun 2005 → 24 Jun 2005Activity: Participating in an event - types › Organisation of and participation in conference
Opening speach
Bredie, Wender (Lecturer)
21 Jun 2005Activity: Talk or presentation types › Lecture and oral contribution
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
A multi-sensory stimuli approach to study flavour perception
Bredie, Wender (Lecturer)
22 Jun 2005Activity: Talk or presentation types › Lecture and oral contribution
Introduction to sensory science
Bredie, Wender (Organizer)
7 Aug 2005 → 11 Aug 2005Activity: Participating in an event - types › 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
Redesign how we care for our personal health
Bredie, Wender (Lecturer)
26 Sep 2005Activity: Talk or presentation types › Lecture and oral contribution
Test dine Sanser - Fra teori til praksis
Bredie, Wender (Organizer)
1 Oct 2005Activity: Participating in an event - types › Organisation of and participation in conference
Welcome and presentation of the agenda of the workshop
Bredie, Wender (Lecturer)
20 Oct 2005Activity: Talk or presentation types › Lecture and oral contribution
Healthy foods and sensory research
Bredie, Wender (Lecturer)
10 Nov 2005Activity: Talk or presentation types › Lecture and oral contribution
- 2006
Smag fra et molekylært perspektiv
Bredie, Wender (Lecturer)
9 Feb 2006Activity: Talk or presentation types › Lecture and oral contribution
Hvordan udvikler smagspræferencer sig?
Bredie, Wender (Lecturer)
21 Feb 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
Nutrigenomics and health - from vision to food
Bredie, Wender (Organizer)
15 Mar 2006 → 16 Mar 2006Activity: Participating in an event - types › Organisation of and participation in conference
PROP status: A sensible tool for selecting the most sensitive subjects for sensory analysis?
Bredie, Wender (Lecturer)
15 Mar 2006Activity: Talk or presentation types › Lecture and oral contribution
Taste-it-easy: Making life a little more pleasing for sensory staff
Bredie, Wender (Lecturer)
24 Mar 2006Activity: Talk or presentation types › Lecture and oral contribution
Smagens betydning for menneskets madopfattelse
Bredie, Wender (Lecturer)
19 Apr 2006Activity: Talk or presentation types › Lecture and oral contribution
New perspectives on sensory science
Bredie, Wender (Lecturer)
18 Aug 2006Activity: Talk or presentation types › Lecture and oral contribution
ID: 4225563
Most downloads
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6740
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 -
3451
downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published