Wender Bredie

ORCID iD
https://orcid.org/0000-0001-5145-4131
  • Country
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Denmark

Sources:
Wender Bredie (2016-01-24)

  • Keywords
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Food acceptance,

Sources:
Wender Bredie (2016-05-10)

Product perception,

Sources:
Wender Bredie (2016-05-10)

Taste, Olfaction, Flavour

Sources:
Wender Bredie (2016-05-10)

  • Websites
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ResearchGate

Sources:
Wender Bredie (2016-08-29)

Københavns Universitet profile page

Sources:
University of Copenhagen (2018-01-18)

  • Other IDs
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ResearcherID: A-2823-2011

Sources:
ResearcherID (2014-01-13)

Scopus Author ID: 6701578612

Sources:
Scopus - Elsevier (2015-11-20)

Biography

Head Section for Food Design and Consumer Behaviour, Department of Food Science, University of Copenhagen since 2016, formerly Head of Section for Sensory and Consumer Science (2003-2016). MSc (1992) from Wageningen University, The Netherlands and PhD (1996) from the University of Reading, UK. Appointed Professor of Sensory Science in 2006. Trained in food science and flavour chemistry with a broader interest in food perception and the role of flavour in development of food preferences and eating behaviour from a lifespan perspective. Currently member of the scientific boards for the Pangborn Sensory Science Symposium, the Eurosense meeting, the Weurman Flavour Science Symposium and the European Sensory Network (ESN). Advisory board of the Flavour and Fragrance Journal. For access to publications visit: www.researchgate.net/profile/Wender_Bredie2?ev=hdr_xprf
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