New ESN publication out!

ESN has conducted a study to evaluate the role of virtual and immersive reality in sensory testing. The results are published in Food Quality and Preference.

The results show that preferences in the lab do not necessarily translate to the real or virtual world. The upshot: Immersive contexts can be meaningfully integrated into sensory testing. They afford reliable and economical substitutes and additions to real-life testing.

We summarized the study for you in a five minute video (with original footage from the experiment in Rome). If you are more of a reader and want to know more about the project and how the ESN research process unfolds, lean back and read our story Climbing the rope to new technologies.


Original publication:
Do immersive techniques help to capture consumer reality? Food Quality and Preference ( IF 3.652 )
DOI: 10.1016/j.foodqual.2019.05.004

Fiorella Sinesio, Elisabetta Moneta, Christelle Porcherot, Silvia Abbà, Lise Dreyfuss, Kévin Guillamet, Seppe Bruyninckx, Charles Laporte, Sven Henneberg, Jean A. McEwan