Michael Bom Frøst

Lektor

Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- mbf@food.ku.dk
- https://food.ku.dk/
Telefon: +4535333207Mobil: +4525747546

ORCID: 0000-0002-0854-960X

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2024
Udgivet
Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children
Sick, J., Hartmann, A. L. & Frøst, Michael Bom, 2024, I: Food Quality and Preference. 114, 12 s., 105094.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Social media and food consumer behavior: A systematic review
Rini, L., Schouteten, J. J., Faber, Ilona, Frøst, Michael Bom, Perez-Cueto, Federico J.A. & De Steur, H., 2024, I: Trends in Food Science and Technology. 143, 12 s., 104290.
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet
The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
Faber, Ilona, Rini, L., Schouteten, J. J., Frøst, Michael Bom, De Steur, H. & Perez-Cueto, Federico J.A., 2024, I: Food Quality and Preference. 114, 11 s., 105101.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
Rini, L., Bayudan, S., Faber, Ilona, Schouteten, J. J., Perez-Cueto, F. J. A., Bechtold, K., Gellynck, X., Frøst, Michael Bom & De Steur, H., 2024, I: Food Quality and Preference. 113, 10 s., 105059.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
2023
Udgivet
Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try
Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B. E., Sørensen, Helle & Frøst, Michael Bom, 2023, I: Food Quality and Preference. 104, 9 s., 104713.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters
Frøst, Michael Bom, Giacalone, D. & Rasmussen, K. K., 2023, Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. Delarue, J. & Lawlor, J. B. (red.). 2 udg. United Kingdom: Woodhead Publishing, s. 441-460 20 s. (Woodhead Publishing Series in Food Science, Technology and Nutrition).
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Udgivet
Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce
Jaeger, S. R., Chheang, S. L., Roigard, C. M. & Frøst, Michael Bom, 2023, I: Food Quality and Preference. 112, 12 s., 105020.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe
Waehrens, S. S., Faber, Ilona, Gunn, L., Buldo, P., Frøst, Michael Bom & Perez-Cueto, Federico J.A., 2023, I: Food Quality and Preference. 108, 13 s., 104875.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study
Senftleber, N. K., Pedersen, K. S., Schnoor Jørgensen, C., Pedersen, H., Bjerg Christensen, M. M., Kabel Madsen, E., Andersen, K., Jørsboe, E., Gillum, M. P., Frøst, Michael Bom, Hansen, Torben & Jørgensen, M. E., 2023, I: International Journal of Circumpolar Health. 82, 1, 10 s., 2178067.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
2022
Udgivet
Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency
Andersen, N. R., Petersen, R. V. D. & Frøst, Michael Bom, 2022, I: International Journal of Gastronomy and Food Science. 29, 9 s., 100572.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Creative Tastebuds 2021
Pedersen, S. H., Schneider, M., Frøst, Michael Bom & Mouritsen, Ole G., 2022, I: International Journal of Food Design. 7, 2, s. 113-117 5 s.
Publikation: Bidrag til tidsskrift › Leder › Forskning
Udgivet
Effects on skills and knowledge of a sensory teaching program for culinary students
Damsbo-svendsen, M., Karpantschof, B. M., Stovgaard, M., Christensen, J. H. & Frøst, Michael Bom, 2022, I: International Journal of Food Design. 7, 2, s. 119-141 23 s.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviour
Plechatá, Adéla, Hielkema, Marijke Hiltje, Merkl, L., Makransky, Guido & Frøst, Michael Bom, 2022, Research Square-Preprint, 28 s.
Publikation: Working paper › Preprint › Forskning
Udgivet
Something fishy is cooking – A survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish
Højer, R. & Frøst, Michael Bom, 2022, I: Food Quality and Preference. 96, 104378.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
2021
Udgivet
Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition
Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Karpantschof, B. M. & Frøst, Michael Bom, 10 aug. 2021. 1 s.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Sensory characterization of conifer-based extracts in a culinary use perspective
Girard, F., Boumail, A., Tanaka, K., Frøst, Michael Bom, Turgeon, S. & Perreault, V., 10 aug. 2021. 1 s.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test
Sit, H. (., Frøst, Michael Bom & Liu, J., 2021. 1 s.
Publikation: Konferencebidrag › Poster › Forskning › fagfællebedømt
Udgivet
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study
Molina-Montes, E., Uzhova, I., Verardo, V., Artacho, R., García-Villanova, B., Guerra-Hernández, E. J., Kapsokefalou, M., Malisova, O., Vlassopoulos, A., Katidi, A., Seljak, B. K., Modic, R., Eftimov, T., Hren, I., Valenčič, E., Šatalić, Z., Krbavčić, I. P., Bender, D. V., Giacalone, D., Frøst, M. B. & 18 flere, Ristic, A. K., Milesevic, J., Nikolic, M., Kolay, E., Güney, M., Kriaucioniene, V., Czlapka-Matyasik, M., Bykowska-Derda, A., Kujundzic, E., Taljić, I., Brka, M., Spiroski, I., Velho, S. C., Pinto, S. P. S., Monteiro, I. N., Pereira, J. A., Ruíz-López, M. D. & Rodríguez-Pérez, C., 2021, I: Food Quality and Preference. 93, 13 s., 104231.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions
Frøst, Michael Bom, Hartmann, A., Petersen, Mikael Agerlin, Duelund, L. & Mouritsen, Ole G., 2021, I: International Journal of Gastronomy and Food Science. 25, 10 s., 100363.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response
Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, I: International Journal of Gastronomy and Food Science. 23, 11 s., 100298.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response
Chow, Ching Yue, Riantiningtyas, Reisya Rizki, Sørensen, Helle & Frøst, Michael Bom, 2021, I: Food Quality and Preference. 87, 6 s., 104027.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study
Højer, R., Wistoft, K. & Frøst, Michael Bom, 2021, I: Food Quality and Preference. 92, 14 s., 104232.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
2020
Udgivet
Creative Tastebuds 2020
Pedersen, S. H., Frøst, Michael Bom & Mouritsen, Ole G., 2020, I: International Journal of Food Design. 5, 1-2, s. 3-8 6 s.
Publikation: Bidrag til tidsskrift › Leder › Forskning › fagfællebedømt
Udgivet
Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits
Fibri, D. L. N. & Frøst, Michael Bom, 2020, I: Food Quality and Preference. 80, 12 s., 103798.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet
Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study
Højer, R., Wistoft, K. & Frøst, Michael Bom, 2020, I: Nutrients. 12, 10, 23 s., 3180.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

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ID: 4240474

Forskning

Michael Bom Frøst

Design and Consumer Behavior

Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children

Social media and food consumer behavior: A systematic review

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters

Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

Consumer interest in hummus made from different pulses: Effects of information about origin and variety seeking tendency

Creative Tastebuds 2021

Effects on skills and knowledge of a sensory teaching program for culinary students

Fast Forward: Influencing the future in virtual reality increases real-life pro-environmental behaviour

Something fishy is cooking – A survey of 11- to 13-year-old Danish children's self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish

Acceptance of Insect Foods Amongst Danish Children is Positively Affected by Information About Their Sustainability Benefits, Not by Information About Taste or Nutrition

Sensory characterization of conifer-based extracts in a culinary use perspective

Cross-cultural differences in consumer acceptance and emotional response to alcohol-free beer by an online survey and home use test

Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

Yes I can cook a fish: effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study

Creative Tastebuds 2020

Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

Play with Your Food and Cook It! Tactile Play with Fish as a Way of Promoting Acceptance of Fish in 11- to 13-Year-Old Children in a School Setting: A Qualitative Study

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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

Perception and description of premium beers by panels with different degrees of product expertise

Stimulus collative properties and their importance for consumer liking: a case study with novel beers