borderthe leading platform for collaboration on sensory and consumer science
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the leading platform for collaboration on sensory and consumer science

  • sensory news More

    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.

    This will be a premiere! The European Sensory Network will have a table at the 13th Pangborn Sensory Science Symposium in Edinburgh. We are looking forward to meeting you there.

    The ESN research teams and the ESN research manager have been extremely busy. We are proud to present our results, works in progress and new ideas at the Pangborn symposium 2019.

  • 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

    Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

    Klazine Van der Horst, Tamara Bucher, Kerith Duncanson, Beatrice Murawski, David Labbe (2019) (Nutrients) Volume 11, 2189. doi:10.3390/nu11092189

    Do immersive techniques help to capture consumer reality?

    Fiorella Sinesio, Elisabetta Moneta, Christelle Porcherot, Silvia Abbà, Lise Dreyfuss, Kévin Guillamet, Seppe Bruyninckx, Charles Laporte, Sven Henneberg, Jean A McEwan (2019) (Food Quality and Preference) Volume 77, 123-134. URL: https://www.sciencedirect.com/science/article/abs/pii/S0950329319301843

     

     

  • esn members:

    SAM Sensory and Marketing International
     
     
     
     
     
  • esn industry partners: