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ESN-NETWORK

about ESN
	members
		activities of ESN members on one view
		new members
	figures
	research
		ESN at Pangborn 2007
		A Sense of Diversity; Den Haag, 2006
		ESN at Pangborn 2005
	industry
		general
		ESN-Industry Partnerships
		ESN meets Fimenich
	meetings
		Dijon (FR), 2007
		Porto (PT) 2007
	student grants

new sensory findings
	Consumer science
		Ready meals
		E.P. Köster: Nestor of sensory research turns 75
		Is it still vodka rather than wine?
		Emmentaler: How does it taste around the holes?
		Which counts for more - brand name or taste?
		Smoked salmon: A flavour for every gourmets taste
		North American Marketplace
		Why do consumers choose functional foods?
		Red or White?
		It's the taste that counts
		Stability and changes in food liking
		How safe is food and which sources of information are reliable?
		What do British consumers know and think about functional foods?
		Tell Me What You Buy, and I'll Tell You Who You Are
	Sensory methods
		The right product for the right moment
		Panel Check
		The end of the age of bitter pills
		Training DVD: Sensory Evaluation
		Taste and context - a complex relation
		Verbal scales: Better than nothing but worse than line scales
		The see what you feel
		Paintings and Youghurt
	Product quality
		Hedonic effects of umami-substances
		Creating the tastiest Macademia nuts
		Mapping the Taste of Beer
		How fresh is your fish?
		The right choice at first sight
		Making delicious cereal foods still better
		Durum-wheat makes bread tasty and storable
	Expert Interviews
		The Sensory Researcher as Trusted Advisor
		Interview with EP Köster

event calendar
	2008

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