borderthe leading platform for collaboration on sensory and consumer science
border

the leading platform for collaboration on sensory and consumer science

  • sensory news More

    How the analysis of emotions elicited by odours help to design better products. Interview with Christelle Porcherot, Principal Scientist at Corporate R&D Division at ESN partner Firmenich.

    The COVID19 pandemic poses a challenge to sensory and consumer research: How to test food, beverages, and other products if consumers can no longer enter the test studios? n

    A texture-liking-intake study from ESN researchers demonstrates that textural changes in a food product may lead to different reactions among consumers.

  • about our sensory network

    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 30 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

    Effect of Experiential Vegetable Education Program on Mediating Factors of Vegetable Consumption in Australian Primary School Students: A Cluster-Randomized Controlled Trial

    Astrid A. M. Poelman, Maeva Cochet-Broch, Bonnie Wiggins, Rod McCrea, Jessica E. Heffernan, Janne Beelen, David N. Cox (2020) (Nutrients) Volume 12, 2343. doi:https://doi.org/10.3390/nu12082343

    Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café

    E.H. Zandstra, D. Kaneko, G.B. Dijksterhuis, E. Vennik, R.A. De Wijk (2020) (Food Quality and Preference) Volume 84, 103934. doi:https://doi.org/10.1016/j.foodqual.2020.103934

     

     

  • esn members:

    SAM Sensory and Marketing International
     
     
     
     
     
  • esn industry partners: