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Michael Bom Frøst
Michael Bom Frøst works in the Section for Design and Consumer Behaviour, Department of Food Science at University of Copenhagen as an associate professor in food sensory innovation. His main research interest is how we balance sensory, functional and reflective input in our appreciation of foods. According to Frøst, this can be used to develop new foods that speak to our senses, body and mind. He develops and applies sensory methods to a real-world setting, thus empowering food innovators to develop foods under constraints.
Contact: Department of Food Science, Taste for Life & Design and Consumer Behavior, University of Copenhagen, 26 Rolighedsvej, DK-1958 Frederiksberg C, Denmark.