This Major Research Project explores how inclusive design can support everyday food safety decision-making for individuals with olfactory impairments and broader user groups. The project began from a practical concern: when smell cannot be relied upon, assessing whether food is safe to consume can become uncertain, dependent on others, and potentially risky. Focusing on dairy products as an initial context, this study examines how spoilage assessment might be translated into an affordable, user-friendly, and accessible interaction experience. Rather than developing or validating a scientifically precise spoilage detection technology, this research is positioned as a design-led study focused on interaction, usability, and user interpretation. Grounded in inclusive design and the knowledge loop framework, the project synthesizes literature on olfactory impairment, dairy spoilage mechanisms, existing detection technologies, tangible product interaction, and multimodal feedback. These insights informed the development of a prototype system consisting of a handheld physical device, sample preparation components, functional simulation, and a supporting mobile application. User testing and survey methods were used to examine how participants understood, operated, and interpreted the prototype system. The findings indicate that multimodal feedback was generally understandable, especially when system states were communicated through coordinated visual, auditory, and vibrational cues. However, the sample preparation and physical setup stages introduced notable interaction challenges, including uncertainty around measurement, assembly, containment, and coordination between the device and application. The project contributes design insights and recommendations for future iterations of food spoilage assessment tools. It argues that beginning with the needs of users who cannot depend on smell can reveal broader opportunities for designing supportive, understandable, and inclusive systems for everyday food-related decision-making.