A device, comprising: one or more processors to: receive, from a plurality of sensors, sensor data relating to a user, the plurality of sensors including a plurality of types of sensors including a spectrometer and one or more of an accelerometer, a heart rate sensor, a blood pressure sensor, a blood sugar sensor, a perspiration sensor, a skin conductivity sensor, or an imaging sensor; receive a first classification model for spectroscopic analysis, that is associated with identifying a characteristic of a food item based on chemometric signature obtained for the food item, wherein the first classification model is obtained by performing spectroscopic analysis on a set of identified subjects and by utilizing an optimization technique to distinguish between respective chemometric signatures for the calibration set; process (515, 520) the sensor data, from the plurality of types of sensors, relating to the user to determine a characteristic of a food item; wherein the characteristic of the food item is one of a nutritional content of a food item, a composition of the food item and a calorie intake by a user, wherein the one or more processors, when processing the sensor data, are to: obtain a set of properties relating to the user based on sensor data from the one or more of the accelerometer, the heart rate sensor, the blood pressure sensor, the blood sugar sensor, the perspiration sensor, the skin conductivity sensor, or the imaging sensor; generate a second classification model for spectroscopy analysis based on the first classification model for spectroscopy analysis and based on the set of properties; utilize the second classification model for spectroscopy analysis and the sensor data from the spectrometer to determine the characteristic of the food item; provide, via a user interface, information relating to the determined characteristic of the food item based on processing the sensor data, from the plurality of types of sensors, relating to the user. receive, from a plurality of sensors, sensor data relating to a user, the plurality of sensors including a plurality of types of sensors including a spectrometer and one or more of an accelerometer, a heart rate sensor, a blood pressure sensor, a blood sugar sensor, a perspiration sensor, a skin conductivity sensor, or an imaging sensor; receive a first classification model for spectroscopic analysis, that is associated with identifying a characteristic of a food item based on chemometric signature obtained for the food item, wherein the first classification model is obtained by performing spectroscopic analysis on a set of identified subjects and by utilizing an optimization technique to distinguish between respective chemometric signatures for the calibration set; process (515, 520) the sensor data, from the plurality of types of sensors, relating to the user to determine a characteristic of a food item; wherein the characteristic of the food item is one of a nutritional content of a food item, a composition of the food item and a calorie intake by a user, wherein the one or more processors, when processing the sensor data, are to: obtain a set of properties relating to the user based on sensor data from the one or more of the accelerometer, the heart rate sensor, the blood pressure sensor, the blood sugar sensor, the perspiration sensor, the skin conductivity sensor, or the imaging sensor; generate a second classification model for spectroscopy analysis based on the first classification model for spectroscopy analysis and based on the set of properties; utilize the second classification model for spectroscopy analysis and the sensor data from the spectrometer to determine the characteristic of the food item; obtain a set of properties relating to the user based on sensor data from the one or more of the accelerometer, the heart rate sensor, the blood pressure sensor, the blood sugar sensor, the perspiration sensor, the skin conductivity sensor, or the imaging sensor; generate a second classification model for spectroscopy analysis based on the first classification model for spectroscopy analysis and based on the set of properties; utilize the second classification model for spectroscopy analysis and the sensor data from the spectrometer to determine the characteristic of the food item; provide, via a user interface, information relating to the determined characteristic of the food item based on processing the sensor data, from the plurality of types of sensors, relating to the user.