Michael Bom Frøst

Kort præsentation

Arbejdsmæssigt resumé

Som forsker er mit primære formål at forstå, hvad god mad er, og hvordan vi nyder det som en del af vores daglige liv. Med denne viden kan vi skabe nye og innovative fødevarer, der ændrer måden verden spiser på i retning af mere mangfoldighed og bedre bæredygtighed. Jeg arbejder med Food Design Thinking, med prototyping af fødevarer og ideer. Vores sanser leder os til bedre produkter med en tilgang baseret på designteori, hvor vi går ud fra at interaktion med mad skal forstås og analyseres på tre forskellige niveauer: 1. det umiddelbart sensoriske niveau; 2. det funktionelle niveau og 3. det reflekterende niveau.

Kernekompetencer

• Forskningsledelse, projektledelse
• Intra- og entreprenørskab og ledelse I forsknings- og undervisningsorganisationer
• Uddannelsesudvikling, undervisning og organisering af undervisning på alle universitetsniveauer
• Udvikling af nye fødevarer baseret på forståelse af menneske-mad interaktioner
• Stærke kompetencer i analyse af sammenhænge mellem instrumentelle (kemiske og fysiske etc.) og sensoriske målinger.
• Vejledning af studerende (p.t. hovedvejleder for 1 ph.d.-studerende, 7 afsluttede og p.t. 5 specialestuderende, 37 afsluttede)
• Udvikling og tilpasning af sensoriske metoder til produktudvikling med udøvere (kokke, brygmestre, småskalaproducenter).

Sprogkundskaber

English professional high level profficiency

French, basic level

German, basic level

Understands Norwegian and Swedish

CV

Education:

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

Employment History

2007 - present: Associate Professor, Design and Consumer Behaviour / Sensory Science Group, University of Copenhagen

2012 - 2018: Director, Nordic Food Lab

2007 – 2013: Director of Studies, MSc programme in Gastronomy and Health, University of Copenhagen

2002 – 2006: Research Assistant Professor / Post Doc, Sensory Science Group, KVL

1999 – 2002: PhD-student, Sensory Science Group, KVL

1999 – 1999: Research assistant, Sensory Science Group, KVL

Teaching

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.