Wender Bredie

Professor

Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- wb@food.ku.dk
- https://food.ku.dk/forskning-paa-food/sektioner/design-og-forbrugeradfaerd/
Phone: +4535333242Mobile: +4525395978

ORCID: 0000-0001-5145-4131

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2011
Sensory determinants of food acceptance
Bredie, Wender (Lecturer)
27 Oct 2011 → 28 Oct 2011
Activity: Talk or presentation types › Lecture and oral contribution
Disliking - bipolar and unipolar measurement
Bredie, Wender (Lecturer)
12 Oct 2011 → 14 Oct 2011
Activity: Talk or presentation types › Lecture and oral contribution
The use of scales in sensory and consumer research
Bredie, Wender (Lecturer)
5 Oct 2011 → 6 Oct 2011
Activity: Talk or presentation types › Lecture and oral contribution
Flavour pairing of foods - Facts and Fiction
Bredie, Wender (Lecturer)
27 Sep 2011 → 30 Sep 2011
Activity: Talk or presentation types › Lecture and oral contribution
Fristende mad som vejen til en mere bæredygtig fødevareadfærd
Bredie, Wender (Lecturer)
1 Sep 2011
Activity: Talk or presentation types › Lecture and oral contribution
Flavour perception beyond the chemical senses
Bredie, Wender (Lecturer)
14 Jun 2011
Activity: Talk or presentation types › Lecture and oral contribution
Consumer-based product profiling: application of partial napping for sensory characterization of Danish beers
Bredie, Wender (Lecturer)
23 May 2011 → 24 May 2011
Activity: Talk or presentation types › Lecture and oral contribution
Characterisation of aroma volatiles in human milk and infant milk formulas
Bredie, Wender (Lecturer)
12 Apr 2011 → 13 Apr 2011
Activity: Talk or presentation types › Lecture and oral contribution
Flavour Pairing
Bredie, Wender (Lecturer)
6 Mar 2011
Activity: Talk or presentation types › Lecture and oral contribution
2008
ESN Meeting, Sensory network
Bredie, Wender (Participant)
3 Oct 2008 → …
Activity: Participating in an event - types › Organisation of and participation in conference

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ID: 4225563

Most downloads

6556 downloads
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
Research output: Contribution to conference › Conference abstract for conference › Research
Published
4418 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published
3282 downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published