Wender Bredie

Wender Bredie

Professor

PERSONAL INFORMATION

Name: BREDIE, Wender Laurentius Petrus

Year of birth: 1966

URL: www.food.ku.dk

 

PUBLIC RESEARCH ACCESS

Orcid: 0000-0001-5145-4131

Web of Science Research ID: http://www.researcherid.com/rid/A-2823-2011

Scopus Author ID: 6701578612

Researchgate: https://www.researchgate.net/profile/Wender_Bredie2

Google Scholar: http://scholar.google.dk/citations?user=B7q7sssAAAAJ&hl=en

 

EDUCATION

1996 PhD Flavour Science, The University of Reading, United Kingdom

1992 MSc Food Science and Technology, Wageningen University, The Netherlands

1986 Propadeuse Chemistry, Radboudt University, Nijmegen, The Netherlands

 

COMPLETED COURSES

2019 Course for department supervisors associated with ‘Universitetspædagogikum’

2015 Certificate for responsible conduct of research, University of Copenhagen, Denmark

2013-14 Leadership (LUKU1-3), University of Copenhagen, Denmark

2010 Certificate for teaching courses in English, University of Copenhagen, Denmark

2007 Research team leadership, Implement, Denmark

1998 Certificate project supervision MSc students, KVL, Denmark

 

CURRENT POSITION

2006-  Professor of Sensory Science, Department of Food Science, University of Copenhagen, Denmark

2020- Leader of Research Group Sensory and Consumer Science, Section for Food Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Denmark

2018- Head of Future Consumer Lab, Food Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Denmark

2016-21 Head of Section for Food Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Denmark

 

PREVIOUS POSITIONS

2003-16  Head of Section for Sensory and Consumer Science, Department of Food Science, University of Copenhagen, Denmark

2001-06 Associate Professor, The Royal Veterinary and Agricultural University, Denmark

1996-01 Assistant Professor, The Royal Veterinary and Agricultural University, Denmark

1992-96 PhD student, The University of Reading, Department of Food Science and Technology, UK

1991 Research Assistant, The University of Reading, Department of Food Science and Technology, UK

1989 Research Assistant, Inspectorate of Health Service, Zutphen, The Netherlands

 

FELLOWSHIPS

2011 Visiting Professor, University of California, Davis, USA

2002 Visiting Scientist, Department of Physical Chemistry, University of Trondheim, Norway

 

SUMMARY OF RESEARCH

Expert in food perception and acceptance especially on the role of flavour in foods and in the development of food preferences and eating behaviour. Research addresses methodological issues within analytical sensory and consumer evaluations; the analytical measurement of food flavour components; and the study of sensory properties in providing incentives to eat in healthy subjects, elderly and patients.

 

CURRENT PHD STUDENTS

  1. Reisya Reisya Rizki Riantiningtyas “Somesthesia in cancer patients: variability and influence on eating experience” (Institue Paul Bocuse, Double degree with University of Lyon; main supervisor for UCPH)
  2. Camilla Cederbye Karlsson “Genes and hormones may affect choice of favourite food“ (UCPH-HEALTH and UCPH-SCIENCE co-supervisor)
  3. Manuela Riga "Children’s food choice and obesity" (co-supervisor, Double degree programme Deakin University; main supervisor UCPH)
  4. Ching Yeu Chow "Development of pre-school children’s texture perception and acceptance of healthy foods" (Industrial PhD, main supervisor)
  5. Claudia Hartley “Carbohydrate taste in foods and nutrition” (Double degree with Deakin University; main supervisor UCPH)
  6. Sarah Forsberg “Finger foods for senior citizens for improving well-being and health” (main supervisor UCPH)
  7. Katharina Henn “Preferences for new vegetable-based products across Europe” (main supervisor)
  8. Ida Steen “Evaluation of different training strategies on the sensory performance of professional coffee tasters” (main supervisor)
  9. Eva Honnens de Lichtenberg Broge “Food odour perception and flavour compensation in food for senior consumers” (main supervisor)

 

TEAM LEADERSHIP AND FUNDRAISING

Leader of the section for Food Design and Consumer Behaviour (2016-21) with responsibility for ca. 40 staff members and duties in the Departmental leader group. Participated in the University of Copenhagen management training program for leadership development and research team leadership. Contribution to development of the sensory and consumer food research programme at FOOD, leading collaborative (industry) research projects and assisting the selection of new grant applications. Leader of over 50 national/international research projects or work packages funded by e.g. EU, Danish Strategic Research Council, Innovation Foundation Denmark, DFFE, GUDP, Nordea foundation and the Nordic Innovation Centre. Acquired funding for own research group ca. 17 mln Dkr for the period 2016-2020.

 

PUBLICATIONS AND PUBLIC ADRESSES

  • Papers published in international scientific journals with peer review:  120+
  • Scientific reviews: 6
  • Papers published in proceedings and book chapters: 40+
  • Reported inventions to TechTrans: 2
  • Oral research presentations (incl. invited and key-note addresses): 135+
  • Posters at international conferences (with published abstract): 120+
  • Reports for industry (incl. contract work): 80+
  • Popular scientific papers in trade journals and inputs to popular media: 70+
  • Books: Bredie, W.L.P. and Petersen, M.A. (eds.). (2006). Flavour Science: Recent Advances and Trends, Elsevier Food Science series 43, pp. 637.

 

H-index: 33 (Web of Science)

 

EXTERNAL RESEARCH GRANTS

Ongoing projects

2021-   The 21 sweet intake and preferences (SIP) study (Project participant, Novo Nordisk Foundation)

2020-   Development of pre-school children’s texture perception and acceptance of healthy foods (Industrial PhD, Arla Foods)

2020-   Elucidating the genetic background of variations in human food and taste preferences (Co-supervisor PhD at UCHP Health, Novo Nordisk Foundation)

2020-   Somesthesia in cancer patients - variability and influence on eating experience (PhD supervisor, Institute Paul Bocuse and University of Lyon)

2020    Development of appetising and well-intentioned meals for people with chewing and swallowing difficulties (Project leader, PhD supervision, CPH FOOD)

2020    Rehabilitation of smell loss through cooking (Project partner in collaboration with Flavour Institute Holstebro, Velux foundation)

2019- Candies for reducing metallic taste in cancer patients (Project research leader, CPH FOOD)

2018- PROCHICK (WP leader, GUDP)

2018- FOODENGINE EU Marie Curie ITN (KU project leader, PhD supervisor; Led by KU Leuven)

2017- 3P: Personalised Products for Hospitalised Patients (WP leader, Innovation Foundation)

2016- Exploring the potential of enhancing sensory performance using different learning strategies (Industrial PhD, Coffeemind)

 

Finished projects

2015-20 ELDORADO - Preventing malnourishment and promoting well-being in the elderly at home through personalised cost-effective food and meal supply (Project leader; Danish Research Council)

2016-20 PepTaste (WP leader for sensory evaluation of meat proteins)

2019-20 Texture sensitivity (Project leader, Research Assistant)

2019-20 Design water for desireable coffee flavour (Project participant, InnoExplorer, Denmark)

2014-20 StrucSat (WP leader for sensory satiation and EGG studies; Danish Research Council)

2018-19 Texture preferences of drinking yoghurts among Asian and Caucasian consumers (Project leader, Industrially funded Postdoc)

2013-18 Gastric bypass (Project contributor on sensory sensitivity and flavour preference changes in gastric bypass patients)

2013-18 Danish ciders product quality for emerging international markets (Project leader; Chinese Scholarship Council)

2017 Food Pairing (Innobooster, Innovation Foundation; Project participant)

2014-17  PELUM - Second generation lactose free UHT processed milk drinks with functional polyphenols for export markets (WP leader sensory profiling studies; High Technology Foundation)

2015-16 Mass experiment on taste genetics and preference learning with 25.000 Danish school children (Project contributor; Danish Science Factory and Nordea Foundation)

2013-15  INNSENS (Project contributor; EU Leonardo da Vinci/Grundtvig programme)

2012-16 Effects of grape varieties and yeast species on the chemical composition and sensory quality of wine (Project leader; Chinese Research Council)

2012-16 HITFOOD – Rapeseed oil by products (WP leader sensory profiling studies; High Technology Foundation)

2012-16 Organic broilers reared on ensilage maize (WP leader for sensory studies and consumer choice cues; GUDP programme)

2011-16 SensWell – Sensory food satisfaction for healthy and sustainable food behaviour (Project leader; Danish Research Council)

 

SUPERVISION OF GRADUATE STUDENTS AND POSTDOCTORAL FELLOWS

  • Supervisor for 25 PhD students
  • Supervision of 13 Postdoctoral research fellows
  • Host for 17 visiting scientists
  • Supervisor for 65+ BSc/MSc thesis projects
  • Examiner for 24 PhD theses worldwide

 

EDUCATIONAL ACTIVITIES

Responsible for several teaching courses in sensory food evaluation, sensometrics and consumer science at BSc, MSc and PhD levels. Exchange lecturer (2009-2018) with Wageningen University, The Netherlands in course Principles of Sensory Science. Academic director for the European Sensory Science Master specialisation (2009-2014) held together with Wageningen University.

 

ORGANISATION OF SCIENTIFIC MEETINGS

Chairman of the 11th Weurman Flavour Research Symposium, 2005, Roskilde, Denmark (165 attendees, worldwide). Principal organiser of the COST 921 meeting, 2005 in Copenhagen, Denmark (35 attendees). Main organiser of the European Sensory network meeting, 2008, Copenhagen, Denmark (40 attendees). Main organiser of ELDORADO final seminar, Frederiksberg, 21 August 2020 (136 attendees; ca. 100 via webinar).

 

 Session leader at international symposia and meetings:

  • Co-chairman of the session “Statistics for sensory”, 8th European conference on sensory and consumer research, 2-5 September 2018, Verona, Italy.
  • Chairman of the session “Sensory and Eating Behaviour”, 7th European conference on sensory and consumer research, 11-14 September 2016, Dijon, France.
  • Co-chairman of the session “Sensory and consumer science in a changing world”11th Rose Marie Pangborn Symposium, 23-27 August 2015, Gothenburg, Sweden.
  • Co-chairman of the session “Flavour effects on the body”13th Weurman Flavour Research Symposium, September 2014, Cambridge, UK.
  • Co-chairman session on Sensory food satisfaction. Eurosense: “A sense of Life” – the 6th European conference on sensory and consumer research, 7-10 September 2014, Copenhagen, Denmark.
  • Co-organiser of session Food and the elderly. Eurosense: “A sense of Life” – the 6th European conference on sensory and consumer research, 7-10 September 2014, Copenhagen, Denmark.
  • Chairman of the session “Advances in sensory and consumer methodology”10th Rose Marie Pangborn Symposium, August 2013, Rio de Janiero, Brazil.
  • Chairman of the session "Flavour interactions" at the 13th Weurman Flavour Research Symposium, 26-30 September, 2011, Zaragoza, Spain.
  • Workshop leader “Sensory analytical tools for product evaluation – an update”, workshop organised for the 20th Japanese Chemomterics Society meeting, 15 September 2010, Tokyo, Japan.
  • Session leader “Sensory and Consumer Science” at the Foods for Health Institute (FFHI), UC Davis and Centre for Advanced Food Studies (LMC), 20-22 June 2007, University of Copenhagen, Denmark.
  • Chairman of workshop “Training and education in sensory and consumer science”, at 6th Rose Marie Pangborn Symposium, 7-11 August 2005, Harrogate, England.
  • Co-organiser workshop ”Artificial Perception: Can machine replace man” 21 June 2005, 11th Weurman Flavour Research Symposium, Roskilde, Denmark.
  • Co-organiser workshop ”Gastronomy: The ultimate flavour science?” 21 June 2005, 11th Weurman Flavour Research Symposium, Roskilde, Denmark.

Scientific committee member and organiser for symposia and meetings:

  • Scientific committee member 13th Rose Marie Pangborn Symposium, 28 July - 1 August 2019, Edinburgh, UK. 
  • Member of Scientific Committee, 8th European conference on sensory and consumer research, 2-5 September 2018, Verona, Italy.
  • Scientific committee member 12th Rose Marie Pangborn Symposium, August 2017, Providence, USA.
  • Member of Scientific Committee “Sense of Time”, 7th European conference on sensory and consumer research, 11-14 September 2016, Dijon, France.
  • Scientific committee member 11th Rose Marie Pangborn Symposium, August 2015, Gothenburg, Sweden.
  • Scientific committee member for Eurosense: “A sense of Life” – the 6th European conference on sensory and consumer research, 7-10 September 2014, Copenhagen, Denmark.
  • Organising committee for LEVS meeting “Inspiration from flavour pairing”, 4 November 2013, Copenhagen, Denmark.
  • Scientific committee member 10th Rose Marie Pangborn Symposium, August 2013, Rio de Janiero, Brazil.
  • Scientific committee member 5th Eurosense meeting, August 2012, Bern, Switzerland.
  • Scientific committee member, 9th Rose Marie Pangborn Symposium, 4-8 September, 2011, Toronto, Canada.
  • Member of organising committee SensNet “2st Danish Sensory Science Symposium”, 16-17 October 2010, Svendborg, Denmark.
  • Member of organising committee Nordic seminar “New Nordic foods – from visions to realisations”, 2-3 November 2009, Snekkersten, Denmark.
  • Member of organising committee SensNet “1st Danish Sensory Science Symposium”, 21-22 October 2009, Lyngby, Denmark.
  • Organising committee member “Nutrigenomics and health – from vision to food”, LMC congress, 15-16 March 2006, Frederiksberg C, Denmark.
  • Chairman scientific committee 11th Weurman Flavour Research Symposium, Roskilde, Denmark.

 

INSTITUTIONAL RESPONSIBILITIES

2003- Member of the Departmental leader group, Dept. Food Science, University of Copenhagen, Denmark

2009-14 Member of the research committee, Dept. Food Science, University of Copenhagen, Denmark

2004-08 Member of the education committee, Dept. Food Science, University of Copenhagen, Denmark

 

COMMISSIONS OF TRUST (2010-)

Scientific evaluation panels

2021 Evaluation panel member for the Academy of Finland, Biosciences, Health and Environment programme, Finland

2020 Evaluation panel member for the Academy of Finland, Food, Biotechnology and Microbiology programme, Finland

2019 Evaluation panel member for the Academy of Finland, Food, Biotechnology and Microbiology programme, Finland

2012 External evaluator of grant proposals to the French Foundation of Nutrition and Health, France

2011 Evaluation panel member of grant proposals to the French Foundation of Nutrition and Health, France

 

Research project evaluator

2020 External evaluator for Social Sciences and Humanities, Research Council of Canada, Canada

2020 External evaluator of Postdoctoral fellowship proposal, University of Milan, Italy

2020 External evaluator of Christian Doppler Laboratory, Austria

2019 External evaluator of grant proposal Flanders’ FOOD and Flanders Innovation & Entrepreneurship, Belgium

2017 External evaluator for Christian Doppler foundation, Austria

2017 Scientific reviewer for French National Research Agency, France

2013 External evaluator of grant proposal to the French Research Council

2012 External evaluator for Research platform project in Baltic region

2011 External evaluator for Christian Doppler Laboratory, Austria

 

External advisor

2020 Consultant for Novozymes on sensory test method (through the Department of Food Science)

2018- Consultant for Tetra Pak on sensory test method and panel performance (through the Department of Food Science)

2013 External advisor to Arla Foods

2010 External expert in a dispute over sensory claims, Swedish court

 

Evaluation of candidates for academic positions

2021 Assessment committee for Professor / Associate Professor, UCPH, Denmark

2021 Assessment committee for Tenure track position, UCPH, Denmark

2020 Chairman Assessment committee for the position Professor, UCPH, Denmark

2020 Assessment committee for Professor, Finland

2019 Assessor for the position of Associate Professor, Australia

2019 Assessment committee for Professor / Associate Professor / Assistant Professor, Finland

2019 Academic representative for the appointment committee for Professor, UCPH, Denmark

2017 Assessor for the position of Professor, Wageningen University & Research, the Netherlands

2016 Academic representative for the appointment committee for Head of Department, UCPH, Denmark

2016 Chairman for the assessment committee for Professor, UCPH, Denmark

2016 Assessor for the position of Professor, Lebanon

2015 Assessor for the position of Postdoc, Italy

2015 Assessor for the position of Associate Professor, UK

2012 Assessor for the position of Associate Professor, USA

2011 External evaluator for the position of Professor, Sweden

 

Evaluation of book proposals

2015 Evaluator of book proposal, Elsevier, UK

2014 Evaluator of book proposal, Elsevier, UK

2014 Evaluator of book proposal, Wiley and Son, UK

 

Scientific reviewer (e.g.)

  • Appetite
  • Flavour and Fragrance Journal
  • Food Chemistry
  • Food Quality and Preference
  • Journal of Texture Studies
  • International Journal of Obesity
  • lwt Food Science and Technology
  • Physiology and Behavior

 

MEMBERSHIPS OF SCIENTIFIC SOCIETIES

2007-   Member of the European Sensory Network

2009-   Member of the Society for the Study of Ingestive Behaviour

1996-2010       Member of ECRO

1995-2017       Member of Chemistry and Industry

1992-2013       Member of NVVL 

 

JOURNAL PAPERS WITH PEER REVIEW (2015-)

Honnens de Lichtenberg Broge, E., Wendin, K. Rasmussen, M.A., Bredie, W.L.P. (2021). Changes in perception and liking for everyday food odors among older adults. Food Quality and Preference (in press).

Mette S. Nielsen, Bodil J. Christensen, Christian Ritz, Lotte Holm, Susanne Lunn, Louise Tækker, Julie Berg Schmidt, Wender L.P. Bredie, Nicolai J. Wewer Albrechtsen, Jens J. Holst, Anja Hilbert, Carel W le Roux, Anders Sjödin (2021). Factors associated with changes in food preferences after bariatric surgery – a cross-disciplinary approach. International Journal of Obesity (in press, March 2021).

Zhou, X., Hartvig D.L., Pérez-Cueto F.J.A., Bredie, W.L.P. (2021). Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers. Food Quality and Preference, 88: 104069.

Liu, J., Bech, A.C., Wæhrens, S.S., Bredie, W.L.P. (2021). Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral food processing and lingual tactile acuity. Food Quality and Preference, 90: 104158.

Cattaneo, C., Liu, J., Wang, C., Pagliarini, E., Sporring, J., Bredie, W.L.P. (2020). Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue. Scientific Reports, 10: 18694.

Sager, V.F., Munk, M.B., Stenholdt Hansen, M., Bredie, W.L.P., Ahrné, L. (2020). Formulation of heat-induced whey protein gels for extrusion based 3D printing. Foods, 10, 8: 1-13.

Liu, J., Pedersen, H.L., Knarreborg, L., Ipsen, R., Bredie, W.L.P. (2020). Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribology, and sensory data. Food Science and Nutrition, 8: 6433–6444 (DOI: 10.1002/fsn3.1933).

Li, Q., Liu, J., De Gobba, C., Zhang, L., Bredie, W.L.P., Lametsch, R. (2020). Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens Glutaminase. Journal of Agricultural and Food Chemistry, 68:11782-11789.

Wang, C., Cattaneo, C., Liu, J., Bredie, W.L.P., Pagliarini, E., Sporring, J. (2020). A novel approach to tongue standardization and feature extraction (2020). In: A. L. Martel et al. (Eds.): MICCAI 2020, LNCS 12265, pp. 36–45, 2020. Springer Verlag, Lecture Notes in Computer Science.

Fu, Y., Zhang, W., Waehrens, S.S., Bredie, W.L.P., Lametsch, R. (2020). Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine plasma: Structure-taste relationship. Food Chemistry (in press)

Nielsen, M.S., Andersen, I.N.S.K., Nielsen, B., Ritz, C., le Roux, C.W., Schmidt, J.B., Sjödin, A., Bredie, W.L.P. (2019).  Sweet taste thresholds and taste preferences following Roux-en-Y gastric bypass and Sleeve Gastrectomy surgery: an 18-month cohort study. Obesity (in press).

Jansson, T., Wæhrens, S.S., Rauh, V., Danielsen, B.P., Sørensen, J., Bredie, W.L.P., Petersen, M.A., Ray, C.A., Lund, M.N. (2019). Effect of green tea catechins on age gelation and sensory quality of lactose reduced UHT milk during storage for one year. International Dairy Journal, 95: 25-34.

Zhou, X. dos Santos, Q., Bredie, W.L.P., Buch-Andersen, T. Rodrigues, M., Hartwell, H., Appleton, K.M., Hemingway, A., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C, Brugarolas, M., Perez-Cueto, F.J.A. (2019). Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. Food Quality and Preference, 75: 260–272.

Fu, Y., Bak, K.H., Liu, J., De Gobba, C., Tøstesen, M., Hansen, E.T., Petersen, M.A., Ruiz-Carrascal, J., Bredie, W.L.P., Lametsch, R. (2019). Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds. Food Research International, 121: 28-38.

Saxe, H., Dejgård Jensen, J., Laugesen, S.M.B., Bredie, W.L.P. (2019). Environmental impact of meal service catering for dependent senior citizens in Danish municipalities. The International Journal of Life Cycle Assessment, 24:654–666.

Andersen, I.N.S.K., Kraus, A.A., Ritz, C., Bredie, W.L.P. (2019). Desires for beverages and liking of skin care product odors in imaginative and immersive Virtual Reality beach contexts. Food Research International, 117: 10-18.Song, X., Pérez-Cueto F.J.A., Bredie, W.L.P. (2018). Sensory-driven development of protein enriched rye bread and cream cheese for nutritional demands of older consumers. Nutrients, 10, 8, 1006; doi:10.3390/nu10081006.

Bredie, W.L.P., Lui, J., Dehlholm, C. and Heymann, H. (2018). Chapter 14: Flash Profile Method. In: Descriptive analysis in sensory evaluation. Kemp, S.E., Hort, J., and Hollowood. T. (eds.). John Wiley and Sons, p. 513-534.

Juhariab, N.H., Bredie, W.L.P., Toldram Andersen, T., Petersen, M.A. (2018). Instrumental analysis of Roselle calyx from different geographical origins. Food Research International, 112: 378-389.

Saxe, H., Dejgård Jensen, J., Laugesen, S.M.B., Bredie, W.L.P. (2018). Environmental impact of meal service catering for dependent senior citizens in Danish municipalities. The International Journal of Life Cycle Assessment (printed online 4 June 2018; https://doi.org/10.1007/s11367-018-1487-z)

Fu, Y., Liu, J., Hansen, E.T., Bredie, W.L.P., Lametsch, R. (2018). Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma structural characterization. Food Chemistry, 257: 163-171.

Schmidt, J.B., Christensen, B.J., Nielsen, M.S., Tækker, L., Holm, L., Lunn, S., Bredie, W.L.P., Ritz, C., Holst, J.J., Hansen, T., Hilbert, A., le Roux, C., Hulme, O., Siebner, H., Morville, T., Naver, L., Floyd, A.K., Sjödin, A. (2018). Patient profiling for success after weight loss surgery (GO Bypass Study): An interdisciplinary study protocol. Contemporary Clinical Trials Communications, 257: 163-171.

Liu, J., Bredie, W.L.P., Sherman, E., Harbertson, J.F., Heymann, H. (2018). Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile. Food Research International, 106:892-900.

Qin, Z., Petersen, M.A., Bredie, W.L.P. (2018). Flavor profiling of apple ciders from UK and Scandinavian region. Food Research International, 105:713-723.

Wendin, K., Bredie, W.L.P., Maître, I., Olsson, V., Matullat, I., Kremer, S., Giboreau, A. and Ueland, Ø. (2017). Appetite for life – reflections on how to increase food intake in the elderly. Menu Journal of Food and Hospitality Research, 6: 25-33. 

Jansson, T., Rauh, V., Danielsen, B.P., Poojary, M.M:, Waehrens, S.S., Bredie, W.L.P., Sørensen, J., Petersen, M.A., Ray, C.A., Lund, M.N. (2017). Green tea polyphenols decrease Strecker aldehydes and bind to proteins in lactose-hydrolyzed UHT milk. Journal of Agricultural and Food Chemistry, 65:10550-10561.

Christoffersen, G.R.J., Laugesen, J., Møller, P., Bredie, W.L.P., Schachtman, T.R., Liljendahl, C., Viemose, I. (2017). Long-term visuo-gustatory appetitive and aversive conditioning potentiate human visual evoked potentials. Frontiers in Human Neuroscience, 11: 1-16 a467.

Nielsen, M.S., Sjödin, A., Rasmussen, S., Ritz, C., le Roux, C., Schmidt, J.B., Bredie, W.L.P., Christensen, B.J., Holm, L., Tækker, L., Lunn, S. (2017). Roux-en-Y gastric bypass and Sleeve gastrectomy does not affect food preferences when assessed by an ad libitum buffet meal. Obesity Surgery, 27: 2599-2605.

Susanna Søberg, Camilla H. Sandholt, Naja Z.Jespersen, Ulla Toft, Anja L. Madsen, Stephanie Von Holstein Rathlou, Trisha Grevengoed, Karl B. Christensen, Wender L.P. Bredie, Matthew J. Potthoff, Thomas P.J. Solomon, Camilla C. Scheele, Allan Linneberg, Torben Jørgensen, Oluf Pedersen, Torben Hansen, Matthew P. Gillum, Niels Grarup (2017). FGF21 is associated with sweet consumption and liking in humans. Cell Metabolism, 25: 1045–1053.

Andersen, B.V., Byrne, D.V., Bredie, W.L.P. and Moller, P. (2017). Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being. Food Quality and Preference, 60:1-8.

Liu, J., Arneborg, N., Toldam-Andersen, T.B., Petersen, M.A., Bredie, W.L.P. (2017). Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of wines from cool-climate grape cultivars. Journal of the Science of Food and Agriculture, 97: 3594-3602.

Liu, J., Arneborg, N., Toldam-Andersen, T.B., Shujuan Zhang, Petersen, M.A., Bredie, W.L.P. (2017). Impact of sequential co-culture fermentations on flavour characters of Solaris wines. European Food Research and Technology. European Food Research and Technology, 243:437-445.

Andersen, B.V., Mielby, L.H., Viemose, I., Bredie, W.L.P., Hyldig, G. (2017). Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks. Food Quality and Preference, 58: 76-84.

Schouteten, J.J., De Steur, H., De Bourdeaudhuij, Ilse, Sas, B., Bredie, W.L.P., Perez-Cueto Eulert, F.J.A., Gellynck, X. (2017). Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel. Food Research International, 93: 33-42.

Steen, I., Wæhrens, S.S., Petersen, M.A., Münchow, M., Bredie, W.L.P. (2017). Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee. 219:61-68, Food Chemistry.

Stolzenbach, S., Bredie, W.L.P., Christensen, R., Byrne, D. (2016). Understanding liking in relation to sensory characteristics, consumer concept associations, arousal potential and ‘appropriateness for use’ using apple juice as an application. Journal of Sensory Studies, 31:135-142.

Song, X., Giacalone, D., Johansen, S.M.B, Frøst, M.B., Bredie, W.L.P. (2016). Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults. Trends in Food Science and Technology, 53: 49-59.

Bergamaschi, V., Olsen, A., Laureati, M., Zangenberg, S., Pagliarini, E. and Bredie, W.L.P. (2016). Variety in snack servings as determinant for acceptance in school children. Appetite, 96: 628-635.

Giacalone, D., Wendin, K., Kremer, S., Frøst, M.B., Bredie, W.L.P., Olsson, V., Otto, M.H., Skjoldborg, S., Lindberg, U., Risvik, E. (2016). Health and quality of life in an aging population - Food and beyond. Food Quality and Preference, 47:166-170.

Ranjitkar, S., Karlsson, A.H., Petersen, M.A., Bredie, W.L.P., Petersen, J.S., Engberg, R.M. (2016). The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality. British Poultry Science, 57: 93-104.

Okkels, S., Bredie, W.L.P., Klausen, T.W., Beck, A.M. (2016). An investigation into between-meal food desires among hospitalized haematological cancer patients. Clinical Nutrition, 35:440–445.

Vingerhoeds, M, Nijenhuis-de Vries, M.A., Ruepert, N., ven der Laan, H., Bredie, W.L.P. and Kremer, S. (2016). Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation. Water Research, 94:42-51.

Liu, J., Grønbeck, M.S., Di Monaco, R., Giacalone, D., Bredie, W.L.P. (2016). Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine. Food Quality and Preference. 48: 41–49.

Starr, G., Hansen, Å.S., Petersen, M.A. and Bredie, W.L.P. (2015). Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. LWT Food Science and Technology, 63: 590-598.

Hartvig, D.L., Hausner, H., Wendin, K., Bredie, W.L.P. (2015). Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11 year-old children. Food Quality and Preference, 39:228–235.

Giacalone, D., Frøst, M.B., Bredie, W.L.P., Pineau, B., Hunter, D.C., Paisley, A.G., Beresford, M.K., and Jaeger, S.R. (2015). Situational appropriateness of beer is influenced by product familiarity. Food Quality and Preference, 39:16-27.

Liu, J., Toldam-Andersen, T.B., Petersen, M.A., Shujuan, Z., Arneborg, N., Bredie, W.L.P. (2015). Instrumental and sensory characterisation of Solaris white wines in Denmark. Food Chemistry, 166:133–142.

 

REVIEWS (2015-)  

Zhou, X., Perez-Cueto, A., dos Santos, Q., Dinnella, C., Giboreau, A., Appleton, K., Bjørner, T., Bredie, W.L.P., Hartwell, H. (2018). A systematic review of behavioral interventions promoting healthy eating among older people. Nutrients, 10(2), 128 (doi:10.3390/nu10020128).

Song, X., Giacalone, D., Johansen, S.M.B, Frøst, M.B., Bredie, W.L.P. (2016). Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults. Trends in Food Science and Technology, 53: 49-59.

TASTE -Good, healthy meals for all elderly people: Whitepaper on providing nutritious, high-quality meals for the elderly. (2015). Bügel, S.G., Bredie, W.L.P., Jensen, A.B., Jensen, J.D., Petersen, C.B., Leth, K., Beck, A.M., Langer, J.W. University of Copenhagen and Madkulturen, Copenhagen, Denmark, 153 s.

 

BOOK CHAPTERS (2015-)

Bredie, W.L.P., Lui, J., Dehlholm, C. and Heymann, H. (2018). Chapter 14: Flash Profile Method. In: Descriptive analysis in sensory evaluation. Kemp, S.E., Hort, J., and Hollowood. T. (eds.). John Wiley and Sons, p. 513-533.

Bredie, W.L.P., Meyer, C., Møller, P. (2015). Chapter 19. Smagens fysiologi. In: Menneskets ernæring, 4rd edition. Astrup, A., Bügel, S., Dyerberg, J. and Stender, S. (eds.). 4th edition, Munksgaard, Denmark. p. 275-284.

Education

PhD

ID: 4225563