borderthe leading platform for collaboration on sensory and consumer science
border

the leading platform for collaboration on sensory and consumer science

  • sensory news More

    Betina Piqueras Fiszman talks about the role of consumer science in developing sustainable packaging.

    Improve your storytelling skills with the help of this ESN keynote talk by Sam Knowles, author of "Narrative by Numbers".

    In line with the motto of the upcoming Pangborn Symposium - Engage with the Future - we asked Alexandre Bergamo (from ESN member Sensenova, Brazil) how he envisions the future of sensory.

  • 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

    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

    The ability of 10–11-year-old children to identify basic tastes and their liking towards unfamiliar foods

    Ervina Ervina, Ingunn Berget, Alexander Nilsen, Valerie L. Almli (2020) (Food Quality and Preference) Volume 83, 103929. doi:https://doi.org/10.1016/j.foodqual.2020.103929

     

     

  • esn members:

    SAM Sensory and Marketing International
     
     
     
     
     
  • esn industry partners: