A method for improving food-related personalized for a user including determining food-related preferences associated with a plurality of users to generate a user food preferences database; collecting dietary inputs from a subject matter expert (SME) at an SME interface associated with the user food preferences database; determining personalized food parameters for the user based on the user food-related preferences and the dietary inputs; receiving feedback associated with the personalized food parameters from the user; and updating the user food preferences database based on the feedback.