borderthe leading platform for collaboration on sensory and consumer science
border

the leading platform for collaboration on sensory and consumer science

  • sensory news More

    We are glad to announce the addition of a new member to the European Sensory Network, the Örebrö University of Sweden.

    We are extremely excited. We just invited all our members and partners for the first face-to-face ESN meeting since 2019.

    Peeking through the door at a meeting room at the Clayton Hotel Ballsbridge in Dublin, you would have seen a group of ...

  • 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 30 member organisations acting in 17 European countries, and five 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 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

    Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data.

    Castura J.C., Rutledge D.N., Ross C.F., Næs T. (2022) (Food Quality and Preference) Volume 98, 104370. URL: https://www.sciencedirect.com/science/article/abs/pii/S0950329321002524

    Clustering consumers based on product discrimination in check-all-that-apply (CATA) data.

    Castura, J.C., Meyners, M., Varela, P., & Naes, T. (2022) (Food Quality and Preference) Volume 89, 104564. URL: https://www.sciencedirect.com/science/article/abs/pii/S0950329322000398

     

     

  • esn members:

    SAM Sensory and Marketing International
     
  • esn industry partners: