Activities per year
Activities
- 36 results
Search results
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Design thinking til udvikling af nye plantebaserede fødevarer
Michael Bom Frøst (Other)
21 Mar 2024Activity: Talk or presentation types › Lecture and oral contribution
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Food and Extended Reality
Qian Janice Wang (Speaker)
27 Nov 2023Activity: Talk or presentation types › Lecture and oral contribution
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Træstrømme gennem den danske økonomi
Niclas Scott Bentsen (Invited speaker), Prescott Huntley Brownell II (Other) & Bogomil Emilov Iliev (Other)
25 May 2023Activity: Talk or presentation types › Lecture and oral contribution
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Sensory demonstration: Auditory seasoning filter app
Qian Janice Wang (Other)
20 Apr 2023 → 21 Apr 2023Activity: Talk or presentation types › Lecture and oral contribution
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Sounds Tasty: A musical Wine Tasting Experience
Qian Janice Wang (Other)
15 Apr 2023Activity: Talk or presentation types › Lecture and oral contribution
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A forced-choice pictographic method to measure food texture preferences in preschool and school-aged children
Ching Yue Chow (Speaker), Sigrid Skouw (Other), Anne C. Bech (Other), Annemarie Olsen (Other) & Wender Bredie (Other)
15 Sep 2022Activity: Talk or presentation types › Lecture and oral contribution
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Main session 2: “The Taster” - Marije Vogelzang, Barry C Smith & Michael Bom Frøst
Michael Bom Frøst (Other), Barry Smith (Other) & Marije Vogelzang (Speaker)
16 Aug 2021Activity: Talk or presentation types › Lecture and oral contribution
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Alternative Proteins: Consumers and market landscape
Armando Perez-Cueto (Other)
20 Apr 2021Activity: Talk or presentation types › Lecture and oral contribution
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Consumer readiness towards plant-based consumption in selected Latin American Countries
Armando Perez-Cueto (Speaker)
18 Mar 2021Activity: Talk or presentation types › Lecture and oral contribution
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Consumer insights on cultured meat acceptance. A cross-sectional study in Croatia, Greece and Spain
Armando Perez-Cueto (Speaker)
18 Mar 2021Activity: Talk or presentation types › Lecture and oral contribution
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Layered model systems for future 3D food printing - modulating food sensory properties to stimulate the desire to eat for patients
Ching Yue Chow (Speaker), Raquel Martin Rodriguez (Other), Merete Bøgelund Munk (Other), Lilia Ahrné (Other) & Wender Bredie (Other)
14 Dec 2020Activity: Talk or presentation types › Lecture and oral contribution
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Nudging towards more plant-based consumption in a cafeteria setting among adolescents andolder consumers
Armando Perez-Cueto (Speaker)
1 Nov 2019Activity: Talk or presentation types › Lecture and oral contribution
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Children cooking and eating insects as part of a teaching program - effects of cooking, insect type, exposure and food neophobia
Ching Yue Chow (Other), Reisya Rizki Riantiningtyas (Other) & Michael Bom Frøst (Speaker)
29 Jul 2019Activity: Talk or presentation types › Lecture and oral contribution
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Promoting 11 – 13 year old children’s food literacy through a community of practice; case studies from an experiential sensory-based theme course on fish in a school setting
Rikke Højer (Other) & Michael Bom Frøst (Other)
28 Jul 2019Activity: Talk or presentation types › Lecture and oral contribution
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Sensory science out of the research lab and into kitchen and schools of the world
Michael Bom Frøst (Other)
27 Jun 2019Activity: Talk or presentation types › Lecture and oral contribution
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Ny Viden: Tang, insekter og affald - tre bud på bæredygtig mad
Michael Bom Frøst (Other)
11 May 2019Activity: Talk or presentation types › Lecture and oral contribution
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Our interaction with food ‐ a three‐tiered approach to understand why and how we come to like the foods we do
Michael Bom Frøst (Other)
8 May 2019Activity: Talk or presentation types › Lecture and oral contribution
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MOTIVATING SUSTAINABLE FOOD CHOICES: THE ROLE OF NUDGING
Armando Perez-Cueto (Speaker)
21 Mar 2019 → 22 Mar 2019Activity: Talk or presentation types › Lecture and oral contribution
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Carotenoids and Polyphenols. Antioxidant interaction
Leif Horsfelt Skibsted (Other)
5 Dec 2018Activity: Talk or presentation types › Lecture and oral contribution
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Keynote lecture : Sustainable food innovation from traditional foods
Michael Bom Frøst (Other)
27 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
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Carotenoids and polyphenols
Leif Horsfelt Skibsted (Lecturer)
23 Oct 2018 → 27 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
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Antioxidants: Inspiration from Nature for practical application
Leif Horsfelt Skibsted (Lecturer)
13 Oct 2018 → 14 Oct 2018Activity: Talk or presentation types › Lecture and oral contribution
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Barrierer mod at spise insekter i Danmark og Vesten - hvad har vi lært indtil nu
Michael Bom Frøst (Lecturer)
21 Sep 2018Activity: Talk or presentation types › Lecture and oral contribution
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Developing novel foods with insects – to see or not to see
Kristina Reinbold (Other), Natalie Marie Pecoraro (Other) & Michael Bom Frøst (Speaker)
4 Sep 2018Activity: Talk or presentation types › Lecture and oral contribution
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Development of Gateway Foods with Seaweeds targeted Children
Michael Bom Frøst (Speaker), Annemarie Olsen (Other), Astrid Alsted (Other) & Astrid Beim (Other)
3 Sep 2018Activity: Talk or presentation types › Lecture and oral contribution
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Panel discussion: Nudging vs. Missioning - how to effectively communicate veg*ism?
Armando Perez-Cueto (Panel member)
21 Apr 2018Activity: Talk or presentation types › Lecture and oral contribution
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Nudging healthier food choices
Armando Perez-Cueto (Invited speaker)
21 Apr 2018Activity: Talk or presentation types › Lecture and oral contribution
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Consumer acceptance of behavioral interventions towards plant-based choices in foodservice
Armando Perez-Cueto (Speaker)
19 Apr 2018Activity: Talk or presentation types › Lecture and oral contribution
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The experience of working in partnership academia-private sector, its challenges and benefits
Armando Perez-Cueto (Speaker)
27 Feb 2018Activity: Talk or presentation types › Lecture and oral contribution
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How acceptable are vegetables for Danish Adolescents
Armando Perez-Cueto (Speaker)
7 Jul 2017Activity: Talk or presentation types › Lecture and oral contribution
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TEMPE: an exotic plant-based protein indigenous from Indonesia Using traditional resources for nutritional challenges
Dwi Larasatie Nur Fibri (Other)
28 Jun 2017Activity: Talk or presentation types › Lecture and oral contribution
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Never late to change: Nudge interventions among older consumers
Armando Perez-Cueto (Other)
21 Jun 2017Activity: Talk or presentation types › Lecture and oral contribution
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How to make plant-based foods the easy choice - Meeting of the Danish Nutrition Society.
Armando Perez-Cueto (Speaker)
27 Apr 2017Activity: Talk or presentation types › Lecture and oral contribution
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20 y Alpro Foundation Celebratory Symposium
Armando Perez-Cueto (Speaker)
24 Mar 2017Activity: Talk or presentation types › Lecture and oral contribution
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Dagens måltid i fremtidens skygge hos COOP Trading, Taastrup
Leif Horsfelt Skibsted (Lecturer)
30 Jan 2017Activity: Talk or presentation types › Lecture and oral contribution
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Mineral nutrient interaction: Improving bioavailability of calcium and iron
Leif Horsfelt Skibsted (Lecturer)
1 Dec 2016Activity: Talk or presentation types › Lecture and oral contribution