Awareness of the importance of following dietary recommendations that meet specific biological requirements relating to a person’s health status has greatly increased the interest in personalized nutrition.
The biofortification of vegetables with soilless cultivation techniques now makes it possible to adapt the production of foods of plant origin to specific dietary needs, the so-called “tailored food”.  The review incorporates the concepts of bioavailability and bioaccessibility as useful support tools for precision biofortification. The work, the result of the authors’ multidisciplinary skills, underlines the need for an increasingly strong synergy between agronomic, biological and medical skills, essential for providing new tools that help define proper personalized nutrition.