Wender Bredie

Professor

Member of:

ORCID: 0000-0001-5145-4131

Consumers and food
Food quality
Food in a cultural context
Meat quality
Molecular gastronomy - Sensory analysis
Faculty of Science - Food quality, Food acceptance, Sensory perception, Taste and smell, Food intake
Food in the future

ID: 4225563

6807 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
4566 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3498 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published