borderthe leading platform for collaboration on sensory and consumer science
border

the leading platform for collaboration on sensory and consumer science

  • sensory news More

    A summary in tweets and comments from the first virtual EuroSense conference.

    Ivano Caprioli (Sensory Manager at Perfetti Van Melle) talks about how his group adapted their research to the COVID19-related restrictions.

    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.

  • 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

    Can Eating Make Us More Creative? A Multisensory Perspective

    Qian Janice Wang, Francisco Barbosa Escobar, Signe Lund Mathiesen, Patricia Alves Da Mota (2021) (Foods) Volume 10, 469. doi:10.3390/foods10020469

    Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

    Jing Liu, Anne C. Bech, Sandra Stolzenbach Waehrens, Wender L.P. Bredie (2020) (Food Quality and Preference) Volume 90, 104158. doi:https://doi.org/10.1016/j.foodqual.2020.104158

     

     

  • esn members:

    SAM Sensory and Marketing International
     
     
     
     
     
  • esn industry partners: