ERVA held a webinar on October 8, 2026, to discuss the findings from the recently released report, Engineering Food Systems to Enable Precision Nutrition. This webinar featured ERVA PI Pramod Khargonekar, distinguished professor of electrical engineering and computer science, University of California, Irvine, and the event’s Thematic Task Force co-chairs, Siddhartha Purkayastha, adjunct professor, University of Massachusetts Amherst, John Verboncoeur, professor, Michigan State University, and Yael Vodovotz, professor at the Ohio State University.
Precision nutrition is an emerging approach to improving health by recognizing that individuals can respond differently to the same foods based on factors such as genetics, metabolism, microbiome composition, health status, environment, and behavior. Realizing the potential of precision nutrition at scale will require advances not only in nutrition science but also in the engineering systems used to produce, process, measure, preserve, and deliver food and nutrients.
This webinar explored the findings of the ERVA report. Highlighting priority engineering research directions for transforming food systems to better support individual health, including opportunities spanning materials and nutritional content, sensing and analytical technologies, food processing and production systems, and data-driven approaches. The discussion examined how engineering advances can help translate biological insights into practical, scalable solutions while strengthening the resilience, sustainability, and health impact of the U.S. food system.
This webinar is relevant to researchers, industry practitioners, research funders, and others working across engineering, food systems, nutrition, biotechnology, and related fields.
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