A5026508365- Insect Utilization and Effects
- Consumer Attitudes and Food Labeling
- Animal and Plant Science Education
- Culinary Culture and Tourism
- Sensory Analysis and Statistical Methods
- Mobile Health and mHealth Applications
- Insect and Arachnid Ecology and Behavior
- Agriculture Sustainability and Environmental Impact
- Obesity, Physical Activity, Diet
- Multisensory perception and integration
- Moringa oleifera research and applications
- Wine Industry and Tourism
- Cephalopods and Marine Biology
- Plant and animal studies
- Diverse Aspects of Tourism Research
- Nutritional Studies and Diet
- Olfactory and Sensory Function Studies
- Meat and Animal Product Quality
- Insect and Pesticide Research
- Consumer Packaging Perceptions and Trends
- Conferences and Exhibitions Management
- Food Chemistry and Fat Analysis
- Sport and Mega-Event Impacts
- Fermentation and Sensory Analysis
- Biochemical Analysis and Sensing Techniques
Technical University of Denmark
2019-2024
University of Copenhagen
2015-2018
Frederiksberg Hospital
2015-2016
There is growing interest in insects as human food academia, and agricultural industries, public institutions the at large. Yet many of words concepts used to describe these organisms practices surrounding them are still rudimentary, compared diversity themselves existing complexity rapid evolution they aim describe. The goals this paper to: (1) show how roots term ‘entomophagy’ its uses have evolved over time; (2) illustrate some term’s problems that necessitate review; (3) offer...
Ultra-processed plant-based foods, such as burgers, have gained in popularity. Particularly the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled Amsterdam, Copenhagen, Lisbon London. (patty, bread condiment) (
Since cricket farming was introduced in Thailand 1997, domestic, regional and international interest the edible industry has increased. This study aims to identify emerging themes related development of over past decades. It also discusses additional connection work other scholars, as well future considerations maintain positive impacts on rural economic development, entrepreneurship employment. Eight types actors were considered this study: farmers; wholesale traders market vendors; tourism...
Honeybee ( Apis mellifera ) brood is enjoyed as food in many regions of the world. The Nordic region Europe not currently one them, but it could be. drone particular constitute an untapped source delicious, nutritious and potentially sustainable food. Currently, removed by beekeepers part a strategy to lower population destructive Varroa mite destructor hive, most often disposed of. A descriptive sensory analysis was conducted, using larvae pupae from four hives, three Denmark Norway,...
Nordic Food Lab (NFL) is a non-profit, open-source organisation that investigates food diversity and deliciousness. We combine scientific cultural approaches with culinary techniques from around the world to explore edible potential of region. are intent on broadening our taste, generating adapting practical ideas methods for those who make enjoy eating. This paper describes some methods, using geography as starting point exploration deliciousness, exemplified in lunch menu served at Science...
Amidst the growing interest in edible insects, most insect dishes featured on menus or during public events are still primarily focused fried, freeze dried pulverised insects. This can be attributed to a limited understanding and knowledge of complexity variation unique sensory profiles as well how they processed. In order bridge this gap, Le Cordon Bleu Dusit Culinary School hosted free, workshop ‘Insects gastronomic context’ Bangkok, Thailand 19 February 2015. The event took its point...