Michael Bom Frøst
Design and Consumer Behavior
2002 PhD, Sensory Science, KVL, Denmark
1998 MSc, Food Science and Technology (cand. techn. al.), KVL, Denmark
Longer term international study tours and stays
2004: EWHA Womans University, Seoul, South Korea. Professor exchange program ASEM-Duo fellowship
2001: University of Missouri, Columbia, USA. Experimental work for PhD-thesis in the laboratory of Professor Hildegarde Heymann. Resulting in joint peer reviewed publication in Food Quality and Preference
1997- 1998: University of California, Davis, USA. Courses in Sensory Science and experimental work for MS-thesis in the laboratory of Professor Michael O’Mahony. Additional experimental work in the laboratory of Professor Ann C. Noble. Resulting in joint peer reviewed publication in American Journal of Enology and Viticulture.
Formalized short term education and courses
2011 – 2012: Teaching Corps – Training in teaching entrepreneurship in higher education, Next Generation program organized by Copenhagen Business School.
2010 – 2011: Leadership course for Director of Studies, (UCPH, internal course)
2009: Writing course “capture the reader” The Danish Association of Masters and PhDs
2008: Project management (UCPH-LIFE, internal course), Implement
2005: Academic Writing, The Danish Association of Masters and PhDs
2004: Advanced Chemometric Methods – Multiway analysis, Post graduate course, KVL
2012 - present: Director, Nordic Food Lab
2007 - present: Associate Professor, Sensory Science Group, University of Copenhagen
2007 – 2013: Director of Studies, MSc programme in Gastronomy and Health, University of Copenhagen
2002 – 2006: Research Assistant Professor / Post Doc, Sensory Science Group, KVL2, 3
1999 – 2002: PhD-student, Sensory Science Group, KVL
1999 – 1999: Research assistant, Sensory Science Group, KVL
2010 - present: Course responsible, teaching and organisation: Theme course in Food Innovation and Health (15 ECTS). M.Sc. course for Food Innovation and Health
2008 – 2011: Course responsible, teaching and organisation: Gastronomic food design and consumer preferences (7.5 ECTS). B.Sc. course for Food Science, UCPH-LIFE.
2009: Course responsible, teaching and organisation: Sensory analysis II (4 ECTS) B.Sc course for Gastronomic Sciences and Sensory Analysis (3 ECTS) 1-year Master program in Food Culture and Communications, University of Gastronomic Sciences, Italy.
2007: Course responsible, teaching and organisation: Bioactive compounds, sensation and appetite (7.5 ECTS) M.Sc. course for Gastronomy and Health.
1999 - 2006: Various teaching at sensory science courses at KVL.
PhD Sensory Science