The consumer of a product is interested in certain quality factors of a product. Examples of quality factors are taste and shelf life of foods, covering power and color of pigments, flowability and redispersability of granulates, porosity and abrasion resistance of catalyst carriers, and for instance bioavailability of drugs. To achieve the desired quality factors, products are designed as structured solids, or as solid or liquid dispersions. In general quality factors are decided on a nano- or microscopic-scale. Interdisciplinary cooperation is essential. Efforts to introduce product engineering as a teaching subject are worthwhile.