Join Basque Culinary Center (BCC) Innovation’s workshop on Design Thinking for food innovation - interdisciplinary collaborations and methods.
Michael Bom Frøst is an associate professor in Food Sensory Innovation in the Department of Food Science at the University of Copenhagen. As a scientist his main research drive is to understand what good food is, and how we enjoy it as part of our daily life. His research interest is particularly to understand how we come to appreciate novel foods such as plant-based foods and novel fermented foods. In the past he has also researched craft beer, insects as food and molecular gastronomy. With knowledge of our appreciation, we can create new and innovative foods that change the way the world eats in favour of diversity and sustainability.As an educator he teaches future generations of food scientists to make healthy and sustainable foods more tasty and satisfying. This is carried out in the MSc program in Food Innovation and Health at University of Copenhagen. Previously Michael has lead Nordic Food Lab (2012-2018), and has in his career played a role in building up research in the cross-section between sensory science and gastronomy.
Language: English
Meeting Date: 28.08.2024
Meeting Time: 9.30-11.30
Additional Information:
The number of places for the training is limited. Participation will be primarily granted to the first 40 early researchers (ER) who register. The meeting link will be sent to selected participants. By registering for this event, you consent to being photographed and to the use of the images for project purposes.
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