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

    The European Sensory Network is welcoming a new member: the Department of Food Science (AU-FOOD) at Aarhus University.

    Ludovic Depoortere talks about the role of mobile and virtual reality devices for sensory and consumer research.

    “We are pleased to welcome the Monell Center as a new member of the European Sensory Network”, says ESN chair Claire Sulmont-Rossé.

  • 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

    Providing choice and/or variety during a meal: Impact on vegetable liking and intake

    Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé (2017) (Appetite) Volume 108, 391 - 398. doi:10.1016/j.appet.2016.10.027

    What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar

    Ana Patricia Silva, Gerry Jager, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Manuela Pintado, Cees de Graaf (2017) (Food Quality and Preference) Volume 55, 58 - 66. doi:10.1016/j.foodqual.2016.08.008

     

     

  • ESN members:

    SAM Sensory and Marketing International
     
  • ESN industry partners: