Nowadays, the material standard of living is exceptionally abundant and continues to improve. People choose different foods according to their personal preferences to meet the needs of balanced nutrition. People have different hobbies and requirements for the colour, aroma, taste, shape, and texture of foods. Good organoleptic properties of foods can stimulate taste and smell, excite the taste buds, stimulate the secretion of digestive enzymes and digestive juices; therefore, it can increase appetite and stabilise emotions (Spence 2015, 24-35).

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At the same time, due to physiological, psychological, regional cultural differences, and multiple reasons, people also have foods that they do not like (Robinson 2011,40-43). Except for the reasons of food allergies, this project explores how to help users overcome the personal dislikes of specific foods based on interaction design research methods.