Keep up to date with what is happening in the sensory world of our members, industry partners, and the ESN network.
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.
Nancy Holthuysen (from ESN member Wageningen Food & Biobased Research) and her team investigated how to choose the meal best suitable to be served in an airplane.
A new study by Lukas Danner, European Sensory Network member Klaus Duerrschmid and colleagues shines a light on the association of certain odours with distinct age groups.
Special features could make ready-made meal packaging more attractive for older consumers; ESN members Raija-Liisa Heinioö and Stefanie Kremer found out which ones are the most important.
2016 has been an eventful year for ESN and the sensory science community. ESN has gained four new members, and we are glad to aggregate ever more knowledge and expertise.
The European Sensory Network is welcoming a new member: the Department of Food Science (AU-FOOD) at Aarhus University.
Ludovic Depoortere talks about the role of mobile and virtual reality devices for sensory and consumer research.
“We are pleased to welcome the Monell Center as a new member of the European Sensory Network”, says ESN chair Claire Sulmont-Rossé.
Klaus Dürrschmid gives an inside view into his research on implicit measurements of food choice.
Who are the people behind ESN? Meet them in our new Facebook series.
The ESN cofounded study on implicit emotion measurements is the most downloaded paper on Food Research International. Read the summary here.
Video interview with Prof. Riette de Kock, University of Pretoria & research chair of the European Sensory Network.
Read a summary and/or watch a video about Claire Sulmont-Rossé’s latest research on the sense of smell and taste in the elderly.
The European Sensory Network is offering a Postdoctoral Fellowship, starting in January 2016. (Application Deadline: 30th of September 2015)
The results of the ESN programme “Implicit Emotion Measurement & Food Choice” will be published in Food Research International.
From now on, the ESN website will also host videos about new findings, theories & publications. The format starts with an interview with Ep Köster.
ESN members Matis and VTT are now collaborating in the EnRichMar project. Their aim: to increase the value of convenience food by adding ingredients from marine based materials.
Lukas Danner from the ESN member BOKU investigated two methods to measure unconscious reactions in consumers.
Campden BRI was asked to produce a gluten-free beer that is suitable for coeliacs using a novel raw material, the African grain Teff.
ESN offers a public seminar on sensory & consumer science in Budapest on the 8th of October 2014.
Three ESN members, Campden BRI (GB), Campden BRI (HU) and BOKU (Austria) are participating in the EU Salux project, a programme to reduce fat, salt and sugar consumption.
With the government’s diet and health spotlight now firmly focused on sugar, Campden BRI’s seminar, Sugar reduction: challenges and opportunities will provide ...
"Fascinating, challenging and especially smart”: haystack's Car Clinics 3.0 is rewarded by ESOMAR as the industry's best in demonstrating the tangible impact of market research.
ESN member Campden BRI is offering a new and exciting seminar: Creating a new sensation: consumer engagement in the health and wellness food and beverage sectoris (10th October 2014).
Campden BRI is pleased to announce that it has extended its accreditation by UKAS to cover DNA-based meat species authenticity testing.
Earn an Applied Sensory and Consumer Science Certificate online at UCDavis.
Nofima offers a free software package for analyzing typical data from consumer studies.