Michael Bom Frøst

PhD Sensory Science

  • Rolighedsvej 26

    1958 Frederiksberg C

Network

Hans De Steur

  • Ghent University

External person

Joachim J. Schouteten

  • Ghent University

External person

Listia Rini

  • Ghent University

External person

Lars Duelund

  • University of Southern Denmark

External person

Davide Giacalone

  • University of Southern Denmark

External person

Karen Wistoft

  • Aarhus University
  • Danish School of Education (DPU)

External person

Simoun Bayudan

  • Ghent University

External person

Stefanie Kremer

  • Wageningen University & Research

External person

Jannie Bøegh-Petersen

  • University of Copenhagen

External person

Kristen Rasmussen

  • University of California at Berkeley

External person

Mikael Schneider

  • UCL University College Lillebaelt
  • Sydvestjysk Hospital, Esbjerg, Denmark; Odense University Hospital, Odense, Denmark.
  • University of Southern Denmark

External person

Celia Rodríguez-Pérez

  • University of Granada
  • Institute for Biosanitary Research of Granada (ibs.GRANADA)

External person

Francois Girard

  • Université Laval

External person

Leticia Machado Ribeiro

  • Universidade Federal de Minas Gerais

External person

E. Guadarrama

  • ProVeg International

External person

Viktoria Olsson

  • Kristianstad University

External person

M.D. Aaslyng

  • Danish Meat Research Institute

External person

Afia Boumail

  • l’Institut de tourisme et d’hôtellerie du Québec (ITHQ)
  • Université Laval

External person

L. Machado Ribeiro

  • LIFE, Københavns Universitet

External person

Sara R. Jaeger

  • The New Zealand Institute for Plant and Food Research Ltd

External person

Lisa-Marie Merkl

  • University of Bayreuth

External person

Magda Águas Silva

  • University of Copenhagen

External person

Marie Kielsgaard

  • Den Kgl. Veterinær- og Landbohøjskole

External person

B.H. Mevik

  • Norwegian University of Life Sciences

External person

Olga Malisova

  • Agricultural University of Athens

External person

Sylvie Turgeon

  • Université Laval

External person

Ana Giménez

  • Universidad de la República

External person

N.K. Afseth

  • Centre for Biospectroscopy and Data Modelling Campus Ås

External person

S. Lien

  • Norwegian University of Life Sciences

External person

A. Schäfer

  • Danish Meat Research Institute

External person

Bernat Guixer

  • Københavns Universitet

External person

Reyes Artacho

  • University of Granada

External person

S.W. Omholt

  • Norwegian University of Life Sciences

External person

Lene Meinert

  • Danish Meat Research Institute

External person

P Rozin

  • University of Pennsylvania

External person

Irzada Taljić

  • University of Sarajevo

External person

A. Müller

  • Humboldt-Universitat zu Berlin

External person

E. Prestløkken

  • Norwegian University of Life Sciences

External person

Tome Eftimov

  • J. Stefan Institute

External person

Hanne Thomsen

  • Christianshavns Gymnasium

External person

Jelena Milesevic

  • University of Belgrade

External person

M. Hersleth

  • Norwegian Food Research Institute Matforsk

External person

M KJÆR

  • Copenhagen University Hospital - Bispebjerg and Frederiksberg

External person

L.B. Knudsen

  • Arla Foods

External person

El Mostafa Qannari

  • École Nationale d’Ingénieurs des Techniques des Industries Agricoles et Alimentaires

External person

Benedicte Pineau

  • The New Zealand Institute for Plant and Food Research Limited
  • Plant and Food Research, New Zealand
  • ESR

External person

Susanne Edrud

  • The Swedish Institute for Food and Biotechnology

External person

Sofia Patrícia Sousa Pinto

  • University of Coimbra

External person

S. L. Chheang

  • Plant and Food Research, New Zealand
  • ESR
  • The New Zealand Institute for Plant and Food Research Limited

External person

Claudia Girnt-Diamba

  • Solrød Gymnasium

External person

Muhamed Brka

  • University of Sarajevo

External person

Arnold van Huis

  • Laboratory of Entomology, Wageningen University, Wageningen
  • Wageningen University & Research

External person

Karen Lunden

  • Frederiksberg Tekniske Gymnasium

External person

Aleksandra Konic Ristic

  • University of Belgrade
  • University College Dublin

External person

Véronique Perreault

  • Université Laval

External person

Charlotte Blangsted Petersen

  • Den Kgl. Veterinær- og Landbohøjskole

External person

Zvonimir Šatalić

  • University of Zagreb, Faculty of Food Technology and Biotechnology

External person

C Payne

  • University of Oxford

External person

Esther Molina-Montes

  • University of Granada
  • Institute for Biosanitary Research of Granada (ibs.GRANADA)
  • Instituto de Salud Carlos III
  • CIBERONC
  • University of Bonn

External person

Barbara Koroušić Seljak

  • J. Stefan Institute

External person

I. Berget

  • Centre for Biospectroscopy and Data Modelling Campus Ås
  • Nofima Food Research

External person

T. Isaksson

  • Norwegian University of Life Sciences

External person

Inês Nascimento Monteiro

  • University of Coimbra

External person

C. Bejerbolm

  • Danish Meat Research Institute

External person

P. Berg

  • Norwegian University of Life Sciences

External person

K.-O. Kim

  • Ewha Womans University, Department of Food Science and Engineering

External person

Jon Prinz

  • TNO Nutrition and Food Research, AJ Zeist

External person

Darija Vranešić Bender

  • University of Zagreb

External person

M. Kent

  • Norwegian University of Life Sciences

External person

J.F. Delwiche

  • Ohio State University

External person

S.R. Jaeger

  • The New Zealand Institute for Plant and Food Research Limited

External person

Susan Ebeler

  • University of California at Santa Cruz

External person

Peter Barham

  • University of Bristol

External person

Sylvie L. Turgeon

  • Université Laval

External person

Liselotte Unger

  • Det Fri Gymnasium

External person

Maria Kapsokefalou

  • Agricultural University of Athens

External person

M. Skaugen

  • Norwegian University of Life Sciences

External person

Robert Modic

  • J. Stefan Institute

External person

Marie Mathilde Bjerg Christensen

  • University of Copenhagen

External person

Cristina M. Roigard

  • The New Zealand Institute for Plant and Food Research Ltd
  • Plant and Food Research, New Zealand

External person

Kai Brit Bechtold

  • ProVeg International
  • University of Applied Sciences Berlin

External person

Eva Valenčič

  • J. Stefan Institute

External person

Aleksandra Bykowska-Derda

  • Poznań University of Life Sciences

External person

Merve Güney

  • Bezmialem Vakif University

External person

H S G Tan

  • Wageningen University, Food Quality and Design, Wageningen

External person

A. Criscione

  • Norwegian University of Life Sciences

External person

Leticia Vidal

  • Universidad de la República

External person

Marina Nikolic

  • University of Belgrade

External person

L. Meinert

  • Danish Meat Research Institute

External person

Margit D. Aaslyng

  • Danish Meat Research Institute

External person

Antonis Vlassopoulos

  • Agricultural University of Athens

External person

G. Vegarud

  • Norwegian University of Life Sciences

External person

Christina M. Roigard

  • The New Zealand Institute for Plant and Food Research Limited

External person

J.H. Beckley

  • The Understanding & Insight Group

External person

Camilla Bejerholm

  • Danish Meat Research Institute

External person

Alexandra Katidi

  • Agricultural University of Athens

External person

Vilma Kriaucioniene

  • Lithuanian University of Health Sciences

External person

Denise C. Hunter

  • The New Zealand Institute for Plant and Food Research Limited

External person

Michelle K. Beresford

  • The New Zealand Institute for Plant and Food Research Limited
  • Plant and Food Research, New Zealand
  • ESR

External person

Kirsty Harmon

  • University of California at Santa Cruz

External person

H. Heymann

  • University of California at Davis

External person

Limei Gunn

  • University of Copenhagen

External person

Sérgio Cunha Velho

  • University of Coimbra

External person

Ole G. Mouritsen

  • University of Southern Denmark

External person

Ezgi Kolay

  • Poznań University of Life Sciences

External person

Katherine Tanaka

  • Université Laval

External person

Emilie Kabel Madsen

  • Queen Ingrid’s Hospital

External person

B. Dahle

  • Norwegian Beekeepers Association (Biz)

External person

Katherine H. Tanaka

  • Université Laval

External person

Ines Panjkota Krbavčić

  • University of Zagreb, Faculty of Food Technology and Biotechnology

External person

A. C. Noble

  • Arizona State Univ, Arizona State University, Arizona State University-Tempe, Sch Earth & Space Explorat

External person

Belén García-Villanova

  • University of Granada

External person

Letícia Machado

  • Universidade Federal do Pará

External person

Å.T. Randby

  • Norwegian University of Life Sciences

External person

Benedicte Pineau

  • The New Zealand Institute for Plant and Food Research Ltd

External person

Jana Späth

  • Arla Foods

External person

Henk A.L. Kiers

  • University of Groningen

External person

Janice Adriana Pereira

  • University of Coimbra

External person

Margit Aaslyng

  • Danish Meat Research Institute

External person

Veronique Perreault

  • l’Institut de tourisme et d’hôtellerie du Québec (ITHQ)

External person

T. Ådnøy

  • Norwegian University of Life Sciences

External person

Emanuele Zannini

  • University College Cork
  • University of Rome La Sapienza

External person

Vito Verardo

  • University of Granada

External person

Yilin Jia

  • The New Zealand Institute for Plant and Food Research Ltd
  • Plant and Food Research, New Zealand
  • ESR

External person

María Dolores Ruíz-López

  • University of Granada

External person

Hildegarde Heymann

  • Department of Viticulture and Enology, University of California,

External person

Amy G. Paisley

  • The New Zealand Institute for Plant and Food Research Limited
  • Plant and Food Research, New Zealand
  • ESR

External person

Igor Spiroski

  • SS Cyril and Methodius University in Skopje

External person

Sara Roust Jaeger

  • The New Zealand Institute for Plant and Food Research Ltd

External person

Gaston Ares

  • Universidad de la República

External person

Irina Uzhova

  • Atlantic Technological University

External person

V B Meyer-Rochow

  • Research Institute of Luminous Organisms, Hachijojima, Tokyo
  • University of Oulu

External person

Magdalena Czlapka-Matyasik

  • Poznań University of Life Sciences

External person

Xavier Gellynck

  • Ghent University

External person

Mette Duerlund

  • University of Copenhagen

External person

Leticia Ribeiro

  • LIFE, Københavns Universitet
  • Universidade Estadual de Campinas

External person

Berre Deltomme

  • Ghent University

External person

Hildegard Heymann

  • University of California at Santa Cruz

External person

Paul Vantomme

  • Food and Agriculture Organization of the United Nations, Rome

External person

A. Kohler

  • Centre for Biospectroscopy and Data Modelling Campus Ås

External person

J. Prescott

  • University of Newcastle
  • TasteMatters Research & Consulting
  • University of Florence

External person

J.P. Wold

  • Centre for Biospectroscopy and Data Modelling Campus Ås

External person