borderWe inspire researchesn - the leading platform for collaboration on consumer & sensory scienceborderWe distribute knowledgeesn - the leading platform for collaboration on consumer & sensory scienceborderWe exchange ideasesn - the leading platform for collaboration on consumer & sensory scienceborderesn - the leading platform for collaboration on consumer & sensory science
border

We inspire research

esn - the leading platform for collaboration on consumer & sensory science

border

We distribute knowledge

esn - the leading platform for collaboration on consumer & sensory science

border

We exchange ideas

esn - the leading platform for collaboration on consumer & sensory science

border

esn - the leading platform for collaboration on consumer & sensory science

  • top news More

    The results of a research programme co-funded by ESN just have been published in Food Research International: TDL - a new method to understand the consumers' needs.

    Maurice O´Sullivan about talks about his new book “A Handbook for Sensory and Consumer-Driven New Product Development”.

    A new test, the ConsumerFacetsTM, differentiates the psychological dispositions of consumers. In an ESN video, sensory researcher Lise Dreyfuss explains how the test works and what it adds to the understanding of consumer behavior and product development.

  • who we are

    The European Sensory Network (ESN) is a powerful international network of leading research institutions and industrial partners at the cutting edge of sensory and consumer sciences. It was  founded in 1989 to meet the challenge of the rapidly developing science of sensory analysis within  Europe.

    Today, the European Sensory Network brings together 32 member organisations acting in 17 European countries, and five non-European countries. ESN members and partners share their knowledge and expertise to explore the value and applications of sensory sciences in food and non food industrial practices.

    A focus of ESN activities is on cross-border studies. ESN offers numerous close cross-border links between sensory scientists and industrial partners. These collaborations have proven to be very  valuable. The well established contacts among ESN members make it easy to plan and perform international studies, and guarantee exceptional research following universal standards.

  • recent publications More

    Do rye product structure, product perceptions and oral processing modulate satiety?

    Saara Pentikäinen, Nesli Sozer, Johanna Närväinen, Kirsi Sipilä, Syed Ariful Alam, Raija-Liisa Heiniö, Jussi Paananen, Kaisa Poutanen, Marjukka Kolehmainen (2017) (Food Quality and Preference) Volume 60, 178 - 187. doi: https://doi.org/10.1016/j.foodqual.2017.04.011

    FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans

    Susanna Søberg, Camilla H. Sandholt, Naja Z. Jespersen, Ulla Toft, Anja L. Madsen, Stephanie von Holstein-Rathlou, Trisha J. Grevengoed, Karl B. Christensen, Wender L.P. Bredie, Matthew J. Potthoff, Thomas P.J. Solomon, Camilla Scheele, Allan Linneberg, (2017) (Cell Metabolism) Volume 25, 1045 - 1053.e6. doi:http://dx.doi.org/10.1016/j.cmet.2017.04.009

     

     

  • esn members:

    SAM Sensory and Marketing International
     
     
     
     
     
  • esn industry partners: