The landscape of food production is evolving rapidly, leaving our senses struggling to keep pace. Processed foods disrupt our bodies, resulting in heightened allergies, food intolerances and extreme weight gain. Our senses are ill-equipped to adapt to these swift changes in our diets leaving us navigating through novel programs with outdated operating systems.

Imagine a future where we can tailor our senses to our needs—sensing sugar levels in food, radio waves, UV light, and air pollution. With advancements like Artificial Intelligence and robotics, we might reach new sensory horizons with wearables which could enhance one's senses.

There are many known and unknown ways of communicating and transmitting information within different species of animals, bugs, birds, fish, plants, and any other organism. There are many known and unknown sensors that receive specific information, like human soundwave sensors (our ears), bird geomagnetic field sensors (magnetite), or animal sensor for seismic movement. The world is full of data that is not perceivable by other species.

As a sensory food designer, I find it fascinating how food brings together all of our human senses in the act of eating. But even with all the accessible tools, we are unable to detect the unhealthy ingredients in food. This curiosity about inaccessible data has inspired me to think in terms of perceiving the imperceptible.

I propose to use cutting-edge technology to bridge the gap. Envision wearable sensors that detect allergens in food, measure ingredients, and send signals to our brain. Over time, we'd naturally interpret these signals, unlocking a new realm of sensory perception.