Michael Frøst

Has grant

Københavns Universitet

Denmark

Research Interests

Explore related searches

Professors in Food Science

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Recent Grants

Grant: Close

Smag for Livet

Open Date: 2014-07-01

Close Date: 2018-06-01

Grant: Close

Counteracting age-related loss of skeletal muscle mass (CALM)

Open Date: 2013-08-01

Close Date: 2017-12-01

Grant: Close

Discerning taste: Deliciousness as an argument for entomophagy

Open Date: 2013-06-01

Close Date: 2016-05-01

Grant: Close

Dansk Mikrobryg – Produktinnovation og kvalitet

Open Date: 2009-09-01

Close Date: 2013-12-01

Grant: Close

Molecular Gastronomy - the scientific study of deliciousness and its physical and chemical basis

Open Date: 2007-01-01

Close Date: 2011-06-01

Articles (18)

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (12)

Susanne Højlund Pedersen

Aarhus University

DENMARK

View details

Ole G. Mouritsen

Københavns Universitet

DENMARK

View details

Joachim J. Schouteten

BELGIUM

View details

Bat-El Karpantschof

Københavns Universitet

DENMARK

View details

Mikael Schneider

UCL Erhvervsakademi og Professionshøjskole

DENMARK

View details

Jacob Christensen

Aarhus University

DENMARK

View details

Federico José Armando Perez Cueto Eulert

Professor

Umeå Universitet

SWEDEN

View details

Adéla Plechatá

Københavns Universitet

DENMARK

View details

Sylvie Turgeon

professor

Laval University

CANADA

View details

Ilona Faber

Københavns Universitet

DENMARK

View details

Guido Makransky

Københavns Universitet

DENMARK

View details

Sandra Stolzenbach Wæhrens

Technical University of Denmark

DENMARK

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Michael Frøst

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (18)

Sensory characterization of conifer-based extracts for culinary uses

Diverse dietary lifestyles within households increase purchase intentions for plant-based food

I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe

Shifting from Information- to Experience-Based Climate Change Communication Increases Pro-Environmental Behavior Via Efficacy Beliefs

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

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

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives

Acceptance of insect foods among Danish children

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

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

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

Creative Tastebuds 2021

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

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

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

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

Collaborators (12)

Susanne Højlund Pedersen

Ole G. Mouritsen

Joachim J. Schouteten

Bat-El Karpantschof

Mikael Schneider

Jacob Christensen

Federico José Armando Perez Cueto Eulert

Adéla Plechatá

Sylvie Turgeon

Ilona Faber

Guido Makransky

Sandra Stolzenbach Wæhrens

Make your next move.