Consumer satisfaction is the key factor, and a pleasurable sensory experience is critical for repurchase of food products, without which there is no chance to build a business before delisting occurs. Therefore, the development of ways to measure and quantify the hedonic or pleasurable aspects of food is needed, and the sensorial sciences developed slowly to meet this need. Designing a food does not mean just making a product that is healthy and good to eat, but making one that actually looks healthy and good to eat, and therefore more appetizing. In parts of today's Western society, food is often elevated to an art form and cooking is considered an artistic activity, rather than only a necessity to satisfy hunger and survival for another day. It should not be overlooked that today's food scientists have the capability of designing better food by harnessing in a positive manner, using scientific principles, the creativity or intuition (the art) built up over the years from practical experience without denigrating or rejecting a personal approach in artistically designing food. © 2009 Elsevier Inc. All rights reserved.
Kerslake, M. (2009). Designing Foods for Sensory Pleasure. In Global Issues in Food Science and Technology (pp. 79–92). Elsevier Inc. https://doi.org/10.1016/B978-0-12-374124-0.00006-5