borderthe leading platform for collaboration on consumer & sensory scienceborderWe inspire researchesn - the leading platform for collaboration on consumer & sensory scienceborderWe distribute knowledgeesn - the leading platform for collaboration on consumer & sensory scienceborderWe exchange ideasesn - the leading platform for collaboration on consumer & sensory science
border

the leading platform for collaboration on consumer & sensory science

border

We inspire research

esn - the leading platform for collaboration on consumer & sensory science

border

We distribute knowledge

esn - the leading platform for collaboration on consumer & sensory science

border

We exchange ideas

esn - the leading platform for collaboration on consumer & sensory science

  • top news More

    Klaus Dürrschmid gives an inside view into his research on implicit measurements of food choice.

    The ESN cofounded study on implicit emotion measurements is the most downloaded paper on Food Research International. Read the summary here.

    Video interview with Prof. Riette de Kock, University of Pretoria & research chair of the European Sensory Network.

  • who we are

    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 26 member organisations acting in 17 European countries, and four 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 crossborder 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

    Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

    Xiao Song, Davide Giacalone, Susanne M. Bølling Johansen, Michael Bom Frøst, Wender L.P. Bredie (2016) (Trends in Food Science & Technology) Volume 53, 49 - 59. doi:doi:10.1016/j.tifs.2016.04.004

    Emotion, olfaction, and age: A comparison of self-reported food-evoked emotion profiles of younger adults, older normosmic adults, and older hyposmic adults

    Louise C. den Uijl, Gerry Jager, Cees de Graaf, Herbert L. Meiselman, Stefanie Kremer (2016) (Food Quality and Preference) Volume 48, 199 - 209. doi:10.1016/j.foodqual.2015.09.011

     

     

  • ESN members:

    SAM Sensory and Marketing International
     
  • ESN industry partners: