Ask any Italian how they like their pasta cooked and they’ll say ‘al dente’. Most trained chefs rely on taste and many throw it against the wall to see if it sticks as a measure of ‘cooked’. This method doesn’t seem that accurate and sounds like a bit of a mess. So why are many of today’s drug developers taking the same approach of throw it at the wall and see what sticks? The complexities of human physiology are not as well understood as simple physics, but firms must focus their efforts on bettering abilities to model and predict.