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    ESN-NETWORK    
members
activities of ESN members on one view
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research
ESN at Pangborn 2011
ESN at EUROSENSE 2010
ESN at the Rosmary Pangborn Symposium 2009
ESN at EUROSENSE 2008
ESN at Pangborn 2007
A Sense of Diversity; Den Haag, 2006
ESN at Pangborn 2005
industry
general
ESN-Industry Partnerships
ESN meets Fimenich
student grants
Consumer science
Facial reactions to basic tastes
Sensory education
Calorie-reduced Yoghurt
Memory for foods
Fish - frozen vs. fresh
Bridging barriers
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
Salt reduction
Free sorting
Deciding at first glance - tracking consumers' eye movements
Easy to open packages are not a given
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
A focus on focus groups
Product quality
Hot and piquant
Flowers make you feel good
Foods for the Elderly
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
Efficient Panel monitoring (C. Forde)
The Sensory Researcher as Trusted Advisor (A. Goldman)
Consumers' true motivations (EP Köster)
What is a good score for my product?
What is the best combination for multiple products?
Is there a market niche?
How can I measure the sensory variation in my product?
Does the taste match the concept?
Better than the competitor?
How to improve my product?
ESN Seminar 2008
ESN Seminar 2007
ESN Seminar 2005
Programme and Abstracts
Our speakers
Press release May 30
Press release May 18, 2005
Nota de Prensa Mayo 26, 2005
Nota de Prensa Mayo 25, 2005
Nota de Prensa Mayo 18, 2005
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2012
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