Kort præsentation

Head of Section for Food Design and Consumer Behaviour at the Department of Food Science, University of Copenhagen, with over 20 years of experience in research and education in the fields of food science combined with sensory, flavour and consumer science. Expert on product perception and food preferences across different age groups and cultures. Member of Departmental leader team contributing to visions, research strategies, implementation and development of departmental infrastructure. Engaged in sensory science learning programmes at BSc, MSc and PhD levels as well as training for companies. Advisor and collaboration partner with public research institutions, NGO's and food/non-food companies worldwide. Academic reviewer for grant proposals and university positions. Strategic development of research and Contributed to over 230 scientific presentations at meetings and workshops. Member of the scientific boards for the Pangborn Sensory Science Symposium, the Eurosense meeting, the Weurman Flavour Research Symposium and Flavour and Fragrance Journal. Institutional representative in the European Sensory Network (ESN).

Primære forskningsområder

• Analytical sensory evaluations of foods
• Food preferences and acceptance in a lifespan and cultural perspective
• Characterisation of flavours in foods
• Correlation between sensory perception and instrumental analysis

Undervisnings- og vejledningsområder

• Sensory Evaluation of Foods (BSc, Course responsible)
• Food Choice and Acceptance (MSc, Lecturer)
• Ageing and Nutrition (MSc, Lecturer)
• Aroma: The chemistry behind odour (MSc, Lecturer)
• Beer and Wine Production (MSc, Lecturer)
• Sensory Evaluation and Food Preferences (PhD, Course responsible)

CV

PERSONAL INFORMATION

Name: BREDIE, Wender Laurentius Petrus

Year of birth: 1966

URL: www.food.ku.dk

PUBLIC RESEARCH ACCESS

Orcid: 0000-0001-5145-4131

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

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’

2013-14 Leadership (LUKU), University of Copenhagen, Denmark

2007 Research team leadership, Implement, Denmark

CURRENT POSITION

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

2016- Head of 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

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.

TEAM LEADERSHIP AND FUNDRAISING

Leader of the section for Food Design and Consumer Behaviour (2016-) 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 develpmnent 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. Research grants and coordination of research funding ca. 50 mln Dkr for the period 2010-2015.

PUBLICATIONS AND PUBLIC ADRESSES

• Papers published in international scientific journals with peer review:  110

• Scientific reviews: 6

• Papers published in proceedings and book chapters: 41

• Reported inventions to TechTrans: 2

• Oral research presentations (incl. invited and key-note addresses): 135

• Posters at international conferences (with published abstract): 119

• Reports for industry (incl. contract work): 80

• Popular scientific papers in trade journals and inputs to popular media: 69

• 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: 28 (Web of Science)

SUPERVISION OF GRADUATE STUDENTS AND POSTDOCTORAL FELLOWS

• Supervisor for 23 PhD students

• Supervision of 13 Postdoctoral research fellows

• Host for 17 visiting scientists

• Supervisor for 65+ BSc/MSc thesis projects

• Examiner for 23 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).

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-)

Evaluation panels and scientific assessor

2020 External evaluator for Christian Dobbler foundation, Austria

2020 Evaluator for the Academy of Finland, Food Biotechnology and Microbiology section

2019 Assessor for the position of professor, University of Turku, Finland

2019 Evaluator for the Flanders FOOD and Flanders Innovation & Entrepreneurship council, Belgium

2019 Assessor for the position of professor, University of Helsinki, Finland

2019 Evaluator for the Academy of Finland, Food Biotechnology and Microbiology section

2018- Sensory consultant for Tetra Pak

2017 External evaluator for Christian Dobbler foundation, Austria

2016 Chairman for the assessment committee for the position of Professor in Geriatric Nutrition

2016 Assessor for the position of Professor of Sensory Science, Lebanon

2015 Assessor for the position of Postdoc, Italy

2015 Assessor for the position of Associate Professor, UK

2014 Evaluation of book proposal for Elsevier “A Practical Guide to Sensory and Consumer Evaluation”

2014 Evaluation of book proposal for Wiley and Son “Flavour – From Food to Perception”

2013 External advisor for Arla Foods

2013 External evaluator of grant proposal to the French Research Council

2012 Assessor for the position of Associate Professor, USA

2012 Research board member for the European Sensory Network

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

2012 External evaluator for research platform project in Baltic region

2011 External evaluator of grant proposals to the French Foundation of Nutrition and Health, France

2011 External evaluator for Professor position, Sweden

2011 External evaluator for Christian Dobbler foundation

2010 External expert in a claim dispute between companies, Swedish court

2010- Member of the advisory board for the Flavour and Fragrance Journal

2010-12 Board member of DanOrc, Denmark

Scientific reviewer

• Appetite

• Flavour and Fragrance Journal

• Food Chemistry

• Food Quality and Preference

• 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 

EXTERNAL RESEARCH GRANTS

Ongoing projects

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

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

2019- Texture sensitivity (Project leader, Research Assistant)

2018- PROCHICK (GUDP, WP leader)

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

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

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

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

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

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

2015- 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)

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

Finished projects

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)

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)

JOURNAL PAPERS WITH PEER REVIEW (2010-)

Cattaneo, C., Liu, J., Bech, A.C., Pagliarini, E., Bredie, W.L.P. (2020). Cross-cultural differences in lingual tactile acuity, taste sensitivity, and preferred oral processing behaviors. Food Quality and Preference (in press).

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.

Li, X., Babol, J., Bredie, W.L.P., Nielsen, B., Tománková, J., Lundström, K. (2014). A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Meat Science, 97:433–442.

Giacalone, D., Duerlund, M., Bøegh-Petersen, J., Bredie, W.L.P. and Frøst, M.B. (2014). Stimulus collative properties and consumers’ flavor preferences. Appetite, 77:20-30.

Bredie, W.L.P., Hui Shan Grace Tan, Wendin, K. (2014). A comparative study on facially expressed emotions in response to basic tastes. Chemosensory Perception, 7:1-9.

Hartvig, D., Hausner, H., Wendin, K., Bredie, W.L.P. (2014). Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children. Appetite, 74:70-78.

Reinbach, H.C., Giacalone, D., Ribeiro-Vermeulen, L.M., Bredie, W.L.P., Frøst, M.B. (2014). Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Quality and Preference, 32:160-166.

Marcussen, H., Bredie, W.L.P., Stolzenbach, S., Brüsch, W., Holm, P.E. and Hansen, H.C.B. (2013). Sensory properties of Danish municipal drinking water as a function of chemical composition and source aquifer characteristics. Food Research International, 54: 389-396.

Starr, G., Bredie, W.L.P. and Hansen, A.S. (2013). Sensory profiles of cooked grains from wheat species and varieties. Journal of Cereal Science, 57: 295-303.

Stolzenbach, S., Bredie, W.L.P. and Byrne, D.V. (2013). Consumer concepts in new product development of local foods: traditional versus novel honeys. Food Research International, 52: 144–152.

Stolzenbach, S., Bredie, W.L.P., Christensen, R.H.B. and Byrne, D.V. (2013). Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice. Food Research International, 52: 91–98.

Moeller, K.K., Rattray, F.P., Bredie, W.L.P., Hoeier, E. and Ardo, Y. (2013). Physicochemical and sensory properties of Cheddar cheese with variable NaCl levels and equal moisture contents. Journal of Dairy Science, 96: 1953-1971.

Giacalone, D., Bredie, W.L.P. and Frøst, M.F. (2013). “All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing. Food Quality and Preference, 27: 108-119.

Bredie, W.L.P. and Møller, P. (2012). Chapter 1: Overview of sensory perception. In: Alcoholic beverages - Sensory evaluation and consumer research, Piggott, J. (ed.), Woodhead publishers, UK, pp. 3-23.

Dehlholm, C., Brockhoff and Bredie, W.L.P. (2012). Confidence Ellipses: A variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation. Food Quality and Preference, 26: 278-280.

Dehlholm, C., Brockhoff, P.B., Meinert, L., Aaslyng, M.D and Bredie, W.L.P. (2012). Rapid descriptive sensory methods - Comparison and validation of free multiple sorting, partial napping, napping, flash profiling and conventional profiling. Food Quality and Preference, 26: 267-277.

Holmer, A., Hausner, H., Reinbach, H.C., Bredie, W.L.P. and Wendin, K. (2012). Acceptance of Nordic snack bars in school children aged 8-11 years. Food and Nutrition Research, 56: 10484 (dx.doi.org/10.3402/fnr.v56i0.10484).

Hausner, H., Hartvig, D., Reinbach, H., Wendin, K. and Bredie, W.L.P. (2012). Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9 to 11 year-old school children. Clinical Nutrition, 31: 137-143.

Stolzenbach, S.N. Byrne, D.V. and Bredie, W.L.P. (2011). Sensory local uniqueness of Danish honeys. Food Research International, 44:2766-2774.

Kehlet, U., Kaestel, P., Hausner, H. and Bredie, W.L.P. and Allesen-Holm, B. (2011). Sensory characteristic of corn soya blend and the effects of milk protein replacement. African Journal of Food Science, 5:200-207.

Reinbach, H.C., Allesen-Holm, B. and Bredie, W.L.P. (2011). Development of a sensory test method for off-odour measurement in a packaging headspace. Journal of Sensory Studies, 26:118–127.

Wendin, K., Allesen-Holm, B.H. and Bredie, W.L.P. (2011). Do facial reactions add new dimensions to measuring sensory responses to basic tastes? Food Quality and Preference, 22:346-354.

Hougaard, A., Vestergaard, J.S., Varming, C., Bredie, W.L.P. and Ipsen, R. (2011). Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis. International Journal of Dairy Technology, 64:34-44.

Lene Andersen, Ardö, Y. and Bredie, W.L.P. (2010). Study of the taste-active compounds in the water-soluble extract of mature Cheddar cheese. International Dairy Journal, 20:528-536. 

REVIEWS (2010-)  

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.

Barham, P., Skibsted, L.H., Bredie, W.L.P., Frøst, M.B., Møller, P., Risbo, J., Snitkær, P. and Mortensen, L.M. (2010). Molecular Gastronomy: A new emerging scientific discipline. Chemical Reviews, 110 (4): 2313–2365.

BOOK CHAPTERS (2010-)

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.

Liu, J., Toldam-Andersen, T.B., Petersen, M.A., Bredie, W.L.P. (2014). Flavour profiling of Danish Solaris wines by DHS-GC-MS and sensory analysis. Proceedings of the Weurman Flavour Research Symposium, 15-19 September, Cambridge, England. Context Products, Packington, UK, pp. 99-102.

Bredie, W.L.P. and Møller, P. (2012). Chapter 1: Overview of sensory perception. In: Alcoholic beverages - Sensory evaluation and consumer research, Piggott, J. (ed.), Woodhead publishers, UK, ISBN: 978-0-85709-051-5, November 2011, pp. 3-23.

Romano, R., Vestergaard, J.S., Kompany-Zareh, M., Bredie, W.L.P. (2011). Monitoring Panel Performance Within and Between Sensory Experiments by Multi-Way Analysis. In Fichet, Piccolo, Verde, Vichi (Eds.), Classification and Multivariate Analysis for Complex Data Structures (pp. 335-342). Springer Berlin Heidelberg. Book Series: Studies in Classification Data Analysis and Knowledge Organization.

Møller, P., Meyer, C., Martens, M. and Bredie, W.L.P. (2010). Chapter 20. Smagens fysiologi. In: Menneskets ernæring, 3rd edition. Astrup, A., Bügel, S., Dyerberg, J. and Stender, S. (eds.). Munksgaard, Denmark, pp. 255-264.