I absolutely understand your position. The culinary guild faces the challenge of ensuring that cooking continues to be (or becomes) a viable and respectable occupation, as well as promoting an upcoming future in which people remain connected with and through their food.
I hope that upcoming generations will learn to assamble and program a PFC as easy and as common as learning how to ride a bike.
And what I see as an important challenge is to open up, "translate" and spread this conversation among several people who don't understand about code or software matters.
I would not know whether to call them "problems", but I identify certain themes and questions that could serve as cross-pollinating vehicles, or pretexts to start a conversation together e.i: what are the most demanded/desired phenotypes from foods in terms of flavor, texture and aroma?
Could your recipes be "extended" to the kitchen? (just as @gordonb mentions)
Could we translate all the quantitative data to quialitative descriptions and classifications (once again, interms of flavors, aromas and textures)?
Could we create something like a PFC CookBook in collaboration with Dan Barber or a brilliant Basque chef?
"What goes well together" is as complex and infinite as culture itself, even though, from my personal experience I could say that in general terms (there are always exceptions) well balanced flavors (sweet, savory, sour, bitter and Umami) are desirable, as well as texture contrasts (crispy-soft/tender... solid-liquid).
An important fact is that olfactory perception represents about 80% of what we call flavor.
This is an interesting initiative to take a look: https://www.foodpairing.com/en/home