. . . Let´s celebrate 35 years ESN

. . . Let´s celebrate 35 years ESN

  • sensory news More

    New ESN podcast

    We are excited to announce the launch of our podcast dedicated to all things sensory! From smell and taste to methodology and philosophy, we provide in-depth coverage of the sensory world.

    Including body language to understand consumers

    In an increasing number of domains, game-based learning is gaining traction. Could a more active approach to discussing a topic also be beneficial for focus groups in sensory & consumer research?

    New ESN-supported research published

    The research "Screening respondents to increase data quality in consumer tests" just has been published in FQP.

  • 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 24 member organisations and 20 industry partners. 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

    The effect of anhedonic traits on snack food consumption and interoception of food-related pleasure and bodily sensations

    Chanette Frederiksen, Derek Victor Byrne, Raymond C.K. Chan, Barbara Vad Andersen (2025) (FQP) Volume 122, 105282. doi:https://doi.org/10.1016/j.foodqual.2024.105282

    Screening respondents to increase data quality in consumer tests

    Castura J., Pohjanheimo T., Laaksonen O., & Mcewan J., Varela P., Næs T. (2023) (Food Quality and Preference) Volume 105030, 112. doi:10.1016/j.foodqual.2023.105030

     

     

  • esn members:

    SAM Sensory and Marketing International
     
     

  • esn industry partners:

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