Wender Laurentius Petrus Bredie

 

Ansvarsområder

- Koordinering og udvikling af forskning og undervisning

- Daglig ledelse af faggruppe Sensorisk Videnskab

- Etablering af Multisense laboratorium

- Koordinering af populær formidling

Forskningsområder

- Sensorisk kvalitetsbedømmelse

- Smagskemi og -fysiologi

- Forbrugerpræferencer

Undervisning (kurser)

- Sensory and consumer science (BSc/MSc)

- Gastronomisk fødevare design og forbruger præferencer (BSc)

- Sensory Science (PhD)

- Sensoriske moduler i fødevaregrundkursus og kødvidenskab

Uddannelse/ophold

1992 MSc i Fødevarevidenskab og -teknologi fra Wageningen Universitet (NL)

1996 PhD i Fødevarevidenskab (smagskemi) Reading Universitet (UK)

2000 Guesteforsker NTNU Trondheim (N) struktur-duft relationer (SOR)

Sprog

- Nederlandsk, Dansk og Engelsk (dagligt)

- Fransk, Tysk, Latin, Græsk (en gang i mellem)

Publikationer (2000 - 2006)

Videnskabelige artikler

1. Havemose, M.S., Weisbjerg, M.R., Bredie, W.L.P., Poulsen, H.D. and Nielsen, J.H. (2006). Oxidative stability of milk influenced by fatty acids, antioxidants and copper derived from cows fed clover grass silage and hay as roughage. Journal of Dairy Studies, 89: 1970-1980.

2. Lauridsen, L., Miklos, R., Schaefer, A., Aaslyng, M.D. and Bredie, W.L.P. (2006). Influence of added carbohydrates on the aroma profile of cooked pork. In: Flavour science: recent advances and trends, Bredie, W.L.P. and Petersen, M.A. (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 355-358.

3. Bredie, W.L.P., Dybdal, L., Boesveld, M. and Martens, M. (2006). Modification of bread crust flavour with enzymes and flavour precursors. In: Flavour science: recent advances and trends, Bredie, W.L.P. and Petersen, M.A. (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 225-228.

4. Ovejero-López, I., van den Berg, F. and Bredie, W.L.P. (2006). Human olfactory self-adaptation for structurally-related monoterpenes. In: Flavour science: recent advances and trends, Bredie, W.L.P. and Petersen, M.A. (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 33-36.

5. Ovejero-Lopez, I., Bro, R. and Bredie, W.L.P. (2005). Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: A comparison of data analytical methods. Food Quality and Preference, 16: 327-343.

6. Frøst, M.B., Heymann, H., Bredie, W.L.P., Dijksterhuis, G.B. and Martens, M. (2005). Sensory measurement of dynamic flavor perception in ice cream with different fat levels and flavorings. Food Quality and Preference, 16: 305-314.

7. Ovejero-Lopez, I., Haahr, A.-M., van den Berg, F. and Bredie, W.L.P. (2004). Flavor release measurement from gum-based model systems. Relation between instrumental APCI-MS and sensory TI profiles. Journal of Agricultural and Food Chemistry, 52: 8119-8126.

8. Haahr, A.-M. Bardow, A, Thomsen, C.E., Jensen, S.B., Nauntofte, B., Bakke, M., Adler-Nissen, J. and Bredie, W.L.P. (2004). Release of peppermint flavour from chewing gum: Effect of oral functions. Physiologiy and Behaviour, 82:531-540.

9. Havemose, M.S., Weisbjerg, M.R., Bredie, W.L.P. and Nielsen, J.H. (2004). Influence of feeding different types of roughage on the oxidative stability of milk. International Dairy Journal, 14: 563-570.

10. Haahr, A.-M., Madsen, H., Smedsgaard, J., Bredie, W.L.P., Stahnke, L.H. and Refsgaard, H.H.F. (2003). Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectroscopy, construction of interface and mathematical modelling of release profiles. Analytical Chemistry, 75: 655-662.

11. Bredie, W.L.P. and Ivanova, D. (2003). Stability of disulfides and furanthiols in triacylglycerol autoxidation as model for warmed-over flavour. Pp. 520-523. In: Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London.

12. Petersen, M.A., Ivanova, D. Møller, P. and Bredie, W.L.P. (2003). Validity of ranking criteria in gas chromatography olfactometry methods. Pp. 494-499. In: Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London.

13. Haahr, A.-M., Pilsgaard, C.F., Stahnke, L.H., Bredie, W.L.P. and Refsgaard, H.H.F. (2003). Effect of sweetener on release of flavour compounds form chewing gum. Pp. 224-227. In: Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London.

14. Ovejer-Lopez, I. and Bredie, W.L.P. (2003). Development of sensory assessment scale for oral sensation of cold and warmth. Pp. 297-300. In: Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London.

15. Byrne, D.V., O'Sullivan, M.G.O., Bredie, W.L.P., Andersen, H.J. and Martens, M. (2003). Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele. Meat Science, 63: 211-224.

16. Dijksterhuis, G., Møller, P., Bredie, W.L.P., Rasmussen, G. and Martens, M. (2002). Gender and handedness effects on hedonicity of laterally presented odours. Brain and Cognition, 50: 272-281.

17. Byrne, D.V. and Bredie, W.L.P. (2002). Sensory meat quality and warmed-over flavour - a review. In: Research advances in the quality of meat and meat products, Toldra, F. (ed.). Research Signpost, Kerala, India, pp. 95-121.

18. Byrne, D.V., Bredie, W.L.P., Mottram, D.S. and Martens, M. (2002). Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science, 61: 127-139.

19. Bredie, W.L.P., Guy, R.C.E. and Mottram, D.S. (2002). Effect of temperature and pH on flavor volatiles in extrusion cooking of wheat flour. Journal of Agricultural and Food Chemistry, 50: 1118-1125.

20. Bredie, W.L.P., Ivanova, D., Møller, P. and Petersen, M.A. (2001). Apple or mushroom - sensory impact of 1-octen-3-one in an apple odour mixture. Food Processing Industry Magazine, 10: 5-6.

21. Byrne, D.V., Bredie, W.L.P., Bak, L.S., Bertelsen, G., Martens, H. and Martens, M. (2001). Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. Meat Science, 59: 229-249.

22. Byrne, D.V., Sullivan, M.G.O., Dijksterhuis, G.B., Bredie, W.L.P. and Martens, M. (2001). Sensory panel consistency during development of a vocabulary for warmed-over flavour. Food Quality and Preference, 12: 171-187.

23. Haahr, A.-M., Bredie, W.L.P., Stahnke, L.H., Jensen, B. and Refsgaard, H.H.F. (2000). Flavour release of aldehydes and diacetyl in oil/water systems. Food Chemistry, 71: 355-362.

24. Martens, M., Bredie, W.L.P. and Martens, H. (2000). Sensory profiling data studied by partial least squares regression. Food Quality and Preference, 11: 147-149.

25. Bredie, W.L.P., Ammann, C.R. and Bult, J.H.F. (2000). Odour interactions in mixtures of meat aroma components. Pp. 220-224. In: Frontiers of Flavour Science, eds. Schieberle, P. and Engel, K.-H., Deutsche Forschungsanstalt für Lebensmittelchemie, Garching.

Reviews

1. Byrne, D.V. and Bredie, W.L.P. (2002). Sensory meat quality and warmed-over flavour - a review. In: Research advances in the quality of meat and meat products, Toldra, F. (ed.). Research Signpost, Kerala, India, pp. 95-121.

Bøger

1. Bredie, W.L.P. and Petersen, M.A (2006). Flavour Science: Recent Advances and Trends, Elsevier Food Science series 43, 637 p.

Proceedings

1. Bredie, W.L.P., Lindinger, C., Hall, G., Hansen, A.-M., Reinders, G. and Martens, M. (2006). Methods for artificial perception: can machine replace man? In: Flavour science: recent advances and trends, Bredie, W.L.P. and Petersen, M.A. (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 617-618.

2. Lawson, M.A., Willumsgård, A., Brüggemann, D.A. and Bredie, W.L.P. (2006). Development of a cellular taste transduction assay from rats for fundamental studies on early events in taste perception. Scandinavian Journal of Food and Nutrition (in press).

3. Bredie, W.L.P., Lorensen, K. and Hyldig, G. (2006). PROP status: A sensible tool for selecting the most sensitive subjects for sensory analysis? Scandinavian Journal of Food and Nutrition (in press).

4. Møller, P., Rasmussen, G., Bredie, W.L.P., Dijksterhuis, G.B. and Martens, M. (2001). Lateralization in olfaction: affection and cognition. Chemical Senses, 26:785.

5. Haahr, A.-M., Bredie, W.L.P., Stahnke, L.H., Jensen, B and Refsgaard, H.H.F. (2000). Flavour release of aldehydes and diacetyl in oil/water systems. In COST 96 Interactions of food matrix with small ligands influencing flavour and texture. vol. 7. Office for Official Publications of the European Communities: Luxembourg. pp. 142-145.

6. Martens, M., Bredie, W.L.P., Dijksterhuis, G.B., Martens, H., Köster, E.P. and Møller, P. (2000). Human senses in action. In: C. Bonnet (ed.). Fechner Day 2000: Proceedings of the sixteenth Annual meeting of the International Society for Psychophysics, Strasbourg, France: The International Society for Psychophysics, pp. 73-78.

7. Bult, J.H.F., Bredie, W.L.P. and Roozen, J.P. (2000). Odorant mixture interactions in a model of meat warmed-over flavour. In COST 96 Interactions of food matrix with small ligands influencing flavour and texture. vol. 6. Guichard, E. (ed.) Office for Official Publications of the European Communities: Luxembourg, pp. 68-78.

Videnskabelige presentationer (2000 - 2006)

a) Posters

1. Støier, S., Aaslyng, M.D., Lauridsen, L., Bredie, W.L.P. and Jørgensen, A.S. (2006) Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality, ICOMST, 13-18 August, Dublin Ireland.

2. Hausner, H., Bredie, W.L.P., Mølgaard, C. and Møller, P. (2006). Is the compositions of aroma compounds in human milk more diverse than in milk formulas? ECRO / Sense of Diversity: second European conference on sensory consumer science of food and beverage, 26-29 September, The Hague, The Netherlands.

3. Reinbach, H., Lauridsen, L., Ballabio, D., Aaslyng, M.D., Bredie, W.L.P., Olsen, K. and Møller, P. (2006). Time-intensity evaluation of chilli spiced pork patties. LMC congress, 15-16 March, Frederiksberg, Denmark.

4. Kreutzman, S. Thybo, A.K. and Bredie, W.L.P. (2005) Training of a sensory panel in profiling carrots. 6th Rose Marie Pangborn Symposium, 7-11 August, Harrogate, England.

5. Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M.D. and Bredie, W.L.P. (2005) Influence of added carbohydrates on the aroma profile of cooked pork. 11th Weurman Flavour Research Symposium, 21-24 June, Roskilde, Denmark.

6. Overjero-Lopez, I., van den Berg, F. and Bredie, W.L.P. (2005). Human olfactory self-adaptation for structurally-related monoterpenes. 11th Weurman Flavour Research Symposium, 21-24 June, Roskilde, Denmark.

7. Bredie, W.L.P., Dybdahl, L., Boesveld, M. And Martens, M. (2005). Modification of bread crust flavour by enzymes and flavour precursors. 11th Weurman Flavour Research Symposium, 21-24 June, Roskilde, Denmark.

8. Bredie, W.L.P., Lorensen, K., Bak, K.F., Jensen, R., Jeppesen, L., Sørensen, A.K., Hansen, G., Guldager, H.S., Bejerholm, C., Thybo A. and Hyldig, G. (2004). PROP taste sensitivity and selection of subjects for sensory analysis. A Sense of Identity: European conference on sensory science of food and beverages, 26-29 September, Florence, Italy.

9. Gabrielsen, G., Aaslyng, M.D., Støier, S., Olsen, E.V., Byrne, D.V. and Bredie, W.L.P. (2004) Sources of variation of preference of pork A Sense of Identity: European conference on sensory science of food and beverages, 26-29 September, Florence, Italy.

10. Lopez, I.O., Møller, P., Nissen, L.R., Köster, E.P., van den Berg, F., Martens, M. and Bredie, W.L.P. (2004). Applications of olfactometry in food science. 7th International Conference on applications of Magnetic Resonance in Food Science, 13-15 September, Copenhagen and presentated at A Sense of Identity: European conference on sensory science of food and beverages, 26-29 September, Florence, Italy.

11. Henning, J., Jensen, M.N., Horsted, K., Nielsen, L.P., Jensen, R., Martens, M. and Bredie, W.L.P. (2004). Sensory quality of old genotype broilers used in ecological pest control in orchards. A Sense of Identity: European conference on sensory science of food and beverages, 26-29 September, Florence, Italy.

12. Gabrielsen, G., Aaslyng, M.D., Støier, S., Olsen, E.V., Byrne, D.V. and Bredie, W.L.P. (2004) Hedonic preference or paired comparisons. 6th Sensometrics meeting, Davies, USA.

13. Andersen, L., Bentzen, F., Møller, S.T., Petersen, M.A. and Bredie, W.L.P. (2004). Does sweet taste affect aroma perception in chewing gum? L MC congress, 17-18 March 2004, Lyngby, Denmark.

14. Hansen, A.M., Meyer, A., and Bredie, W.L.P. (2004). The role of structure in flavour release in food products - Measurements and Perception. L MC congress, 17-18 March 2004, Lyngby, Denmark.

15. Aaslyng, M.D., Støier, S., Bejerholm, C., Baltzer. M., Olsen, E. V., Gabrielsen, G., Byrne, D.V. and Bredie, W.L.P. (2004). Consumer preference of pork in Denmark. L MC congress, 17-18 March 2004, Lyngby, Denmark.

16. Bredie, W.L.P., Bachmann, S., Johansen, S.M.B. and Hansen, G. (2003). The sweetness of D-tagatose - a novel food ingredient. 5th Rose Marie Pangborn Symposium, 19-24 July, Boston, USA.

17. Lopez, I.O., Bro, R. and Bredie, W.L.P. (2003). Flavour release of chewing gum using time-intensity methodology: Comparison of data analysis. 5th Rose Marie Pangborn Symposium, 19-24 July, Boston, USA.

18. Bredie, W.L.P. and Ivanova, D. (2002). Stability of disulfides and furanthiols in triacylglycerol autoxidation as model for warmed-over flavour. 10th Weurman symposium, 24-28 June, Beaune, France.

19. Haahr, A.-M., Pilsgaard, C.F., Stahnke, L.H., Bredie, W.L.P. and Refsgaard, H.H.F. (2002). Effect of sweetener on release of flavour compounds form chewing gum. 10th Weurman symposium, 24-28 June, Beaune, France.

20. Lopez, I.O. and Bredie, W.L.P. (2002). Development of sensory assessment scale for oral sensation of cold and warmth. 10th Weurman symposium, 24-28 June, Beaune, France.

21. Frøst, M.B., Dijksterhuis, G.B., Bredie, W.L.P., Heymann, H. and Martens, M. (2002). Analysing time-intensity data with non-centred Principal Component Analysis (PCA) and Partial Least Squares Regression (PLSR) with Jack-knifing as validation tool. 6th Sensometrics meeting, 30 July - 2 August, Dortmund Germany.

22. Johansen, S.M.B., Hansen, G. and Bredie, W.L.P. (2002). Taste synergy in binary mixtures of D-tagatose with intense and bulk sweeteners. L MC congress, 16-17 January, Lyngby, Denmark.

23. Frøst, M.B., Heymann, H., Bredie, W.L.P., Dijksterhuis, G.B. and Martens, M. (2002). Changes in perception of four flavour compounds in ice cream with varying fat levels - examined by descriptive analysis and time-intensity studies. L MC congress, 16-17 January, Lyngby, Denmark.

24. Dijksterhuis, G.B., Møller, P., Frøst, M.B., Bredie, W.L.P. and Martens, M. (2001). Liking and discrimination in sensory science. 4th Rose Marie Pangborn Symposium, Dijon, France.

25. Bredie, W.L.P., Møller, P., Dijksterhuis, G.B. and Martens, M. (2001). Transparency and intensity perception in odour mixtures with increasing complexity. 4th Rose Marie Pangborn Symposium, Dijon, France and L MC congress, 17-18 January, Frederiksberg, Denmark.

26. Haahr, A-.M., Bredie, W.L.P., Stahnke, L.H. and Refsgaard, H.H.F. (2001). Flavour compound release - The influence of chemical properties. L MC congress, 17-18 January, Frederiksberg, Denmark.

27. Bredie, W.L.P., Anderssen, E., Martens, M. and Martens, H. (2000). Molecular modelling of human sensitivity towards "popcorn-like" odorants. 5th Sensometrics meeting, 9-11 July, Missouri, USA.

28. Møller, P., Rasmussen, G., Bredie, W.L.P., Dijksterhuis, G.B. and Martens, M. (2000). Affection and cognition in olfaction: Lateralisation. ISOT/E CRO 2000, 20-24 July, Brighton, UK and L MC congress, 17-18 January 2001, Frederiksberg, Denmark.

29. Møller, P., Bredie, W.L.P., Dijksterhuis, G.B. and Martens, M. (2000). Transparency and intensity perception in multi-component odour mixtures. Nordic Conference on Olfaction and Gustation, 6-7 March, Gothenburg, Sweden.

30. Martens, M., Wienberg, L., Bredie, W.L.P., Henning, J. and Wedøe, S. (2000). Psychological factors influencing sensory evaluation of various food products. L MC congress, 26-27 January 2000, Lyngby, Denmark.

31. Kjærulff, K., Bredie, W.L.P., Folkenberg, D. and Skriver, A. (2000). Acetaldehyde and the flavour of yoghurt. L MC congress, 26-27 January, Lyngby, Denmark.

32. Haahr, A.-M., Bredie, W.L.P., Stahnke, L.H., Jensen, B. and Refsgaard, H.H.F. (2000). Steps towards development of a methodology for retronasal flavour measurement. L MC congress, 26-27 January, Lyngby, Denmark.

33. Byrne, D.V., Bredie, W.L.P., Bak, L.S., Bertelsen, G. and Martens, M. (2000). Sensory and chemical analysis of cooked procine meat patties in relation to warmed-over flavour and pre-slaughter stress. L MC congress, 26-27 January, Lyngby, Denmark.

34. Bredie, W.L.P., Anderssen, E. and Martens, H. (2000). Molecular-sensory modelling of flavour compounds: I. Molecular descriptors for odour thresholds of "roasted-sweet" compounds. L MC congress, 26-27 January, Lyngby, Denmark.

b) Foredrag

1. Bredie, W.L.P. (2006). Smagens betydning for menneskets madopfattelse. VIFU conference, 19 April, Thisted, Denmark.

2. Villiere, A., Viau, M., Rousseau, F., Prost, C., Nissen, L., Bredie, W.L.P. and Genot, C. (2006). Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact. AOCS Annual Meeting and Expo, 30 April-3 May, St. Louis, USA.

3. Lawson, M.A., Willumsgård, A., Brüggemann, D.A. and Bredie, W.L.P. (2006). Development of a cellular taste transduction assay from rats for fundamental studies on early events in taste perception. LMC congress 15 March 2006, Frederiksberg, Denmark.

4. Bredie, W.L.P., Lorensen, K. and Hyldig, G. (2006). PROP status: A sensible tool for selecting the most sensitive subjects for sensory analysis? LMC congress March 2006, Frederiksberg, Denmark.

5. Bredie, W.L.P. Hvordan udvikler smagspræferencer sig? (2006). Danisco sukker debatmøde, 21 February, Copenhagen, Denmark.

6. Bredie, W.L.P. Smag fra et molekylært perspektiv. (2006). Øresund Food Network annual meeting, 9 February, Copenhagen, Denmark.

7. Bredie, W.L.P. Flavour analysis (2005). V&S minisymposium 7-8 October, Dalby, Denmark.

8. Bredie, W.L.P. A multi-sensory stimuli approach to study flavour perception (2005). 11th Weurman Flavour Research Symposium, Roskilde, Denmark

9. Bredie, W.L.P. Flavour. release in foods from molecule to mind. Nestle minisymposium on olfactometry (2004). Nestle Research, 6 October, Lausanne, Switzerland.

10. Bredie, W.L.P., Boelrijk A. and Weel, K. Flavour-texture interaction: A study using dynamic olfactometry (2004). COST 921 meeting, 5 August, Garching, Germany.

11. Bredie, W.L.P. Taste sensitivity and PROP status: markers of performance in sensory analysis? (2004). Nordic Workshop in Sensory Science, 7-9 June Turku, Finland.

12. Bredie, W.L.P. Bittersmag: fra molekyle til menneske. (2004). BI Temamøde, 26 May, Frederiksberg, Denmark.

13. Bredie, W.L.P. Flavour release fra fødevarer. (2004). MLI seminar om slow release, 23 marts, KVL, Frederiksberg, Denmark

14. Bredie, W.L.P. Sensorik ved KVL. (2004). Pressemøde for videnskabs-journalister, 17. februar, Frederiksberg, Denmark.

15. Bredie, W.L.P., Bachmann, S., Johansen, S.B. and Hansen, G. The sweetness of D-tagatose - a novel ingredient. (2004). L MC congress, 17-18 March, Lyngby, Denmark.

16. Bredie, W.L.P. Maillard reaktioner i cerealier fra kemi til sensorisk oplevelse. (2003). BI Temamøde, November Kolding, Denmark.

17. Bredie, W.L.P., Friis, A., Adler-Nissen and Møller, P. Texture simulator: A novel instrument for simulating visco-elastic properties of foods. (2003). 3rd Nizo Dairy Conference: Dynamics of texture, process and perception, 11-13 June, Papendal, the Netherlands.

18. Bredie, W.L.P. Udvikling af sensoriske evner fra spædbarn til voksen. (2003). Levnedsmiddelselskabet, IDA, Copenhagen, Denmark.

19. Bredie, W.L.P. What's behind the sweet taste? (2002). BI Temamøde, Kolding, Denmark.

20. Pedersen, M.A., Ivanova, D., Møller, P. and Bredie, W.L.P. Validity of ranking criteria in gas chromatography olfactometry methods. (2002). 10th Weurman symposium, Dijon, France.

21. Bredie, W.L.P. Smags- og lugtesansen: teori (2002). AOF forelæsning, Copenhagen, Denmark.

22. Bredie, W.L.P. Sensorik og kræsenhed - neofobier, aversioner og hvordan smager vi? (2001). Madtidshus arrangement om børn i køkkenet, Copenhagen, Denmark.

23. Bredie, W.L.P. Off-flavours, definitions and examples. (2001). Temamøde BI, Kolding, Denmark.

24. Bredie, W.L.P. Relationships between perceived flavour and instrumental measurements with examples on applications. (2000). Det sensoriske univers, Temadag Bioteknologisk Institut, Kolding, Denmark.

25. Bredie, W.L.P. , Martens, H. and Andersen, E. Molecular modelling of human sensitivity towards "popcorn-like" odorants. (2000). 5th Sensometrics meeting, 9-11 July, Missouri, USA.

26. Bredie, W.L.P. Sensory evaluation with reference materials - status over methods "Sensorik med referencer - status over metoder". (2000). Temamøde BI, Tølløse, Denmark.

27. Bredie, W.L.P. An introduction to sensory science (2000). Department of Physical Chemistry, NTNU, Trondheim, Norway.

28. Bredie, W.L.P., Bult, H., Amman, C. and Martens, M. Odour interactions in mixtures of meat aroma components (2000). L MC congress, Lyngby, Denmark.

29. Bredie, W.L.P. Research at sensory science group at KVL "Forskning på KVL's sensorikområdet". (2000). ERFA working group on sensory methods, Copenhagen, Denmark.

Symposia og workshops (2000 - 2006)

1. Co-organiser COST 921 meeting on flavour matrix interactions, 20-21 October 2005, Frederiksberg C, Denmark.

2. Co-organiser Training and education in sensory and consumer science, Chairman of workshop at 6th Rose Marie Pangborn Symposium,7-11 August 2005, Harrogate, England.

3. Formand videnskabelig komite og co-organiser 11th Weurman Flavour Research Symposium, 21-24 June, Roskilde Denmark.

4. Co-organiser workshop "Artificial Perception: Can machine replace man" 21 June 2005, 11th Weurman Flavour Research Symposium, Roskilde, Denmark.

5. Co-organiser workshop "Gastronomy: The ultimate flavour science?" 21 June 2005, 11th Weurman Flavour Research Symposium, Roskilde, Denmark.

6. Co-organiser Meyer's workshop "Mælk" 31 May 2005, KVL, Denmark.