The leading network for collaboration in sensory and consumer science

The leading network for collaboration in sensory and consumer science

  • sensory news More

    Celebrating 35 Years of ESN

    This year marks the 35th anniversary of the European Sensory Network. What began as a modest meeting in a living room with a small group of dedicated sensory and consumer scientists has grown into a vibrant international community.

    Meet Our New Member, Blue Yonder Research

    We spoke with Kate Binner of Blue Yonder about their decision to join ESN and the innovative tools they use to capture real-time consumer reactions.

    New ESN podcast

    We are excited to announce the launch of our podcast dedicated to all things sensory! From smell and taste to methodology and philosophy, we provide in-depth coverage of the sensory world.

  • about our sensory network


    ESN is a powerful network of 42 public and private partners involved in cutting-edge sensory and consumer science.

    Our network includes universities, research institutes, service companies, and industries with strong sensory and consumer research divisions. Our membership includes those with expertise in software development, AI, and statistics.

    What brings us together?

    A passion for conducting innovative and challenging research to help shape the future of sensory and consumer science.

    What makes us special?

    We initiate, conduct, and finance our own research projects – usually spanning multiple countries and institutions.

    Why should I join?

    You will stand at the center of the newest trends in sensory and consumer science, and thus be able to transform ESN insights into benefits for your organization. 

  • recent publications More

    The effect of anhedonic traits on snack food consumption and interoception of food-related pleasure and bodily sensations

    Chanette Frederiksen, Derek Victor Byrne, Raymond C.K. Chan, Barbara Vad Andersen (2025) (FQP) Volume 122, 105282. doi:https://doi.org/10.1016/j.foodqual.2024.105282

    Screening respondents to increase data quality in consumer tests

    Castura J., Pohjanheimo T., Laaksonen O., & Mcewan J., Varela P., Næs T. (2023) (Food Quality and Preference) Volume 105030, 112. doi:10.1016/j.foodqual.2023.105030

     

     

  • esn members:

    SAM Sensory and Marketing International
     
     
     
     
     
     


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