Kenya Coffee School & Barista Mtaani
Gastronomic Sciences & Coffee Health Sciences
#OSE | Open Skills Education
Delivered by Kenya Coffee School in collaboration with Barista Mtaani, this interdisciplinary module explores coffee at the intersection of food science, gastronomy, nutrition, and health, connecting pleasure, culture, and wellbeing.
Overview
Coffee is both a culinary experience and a biologically active beverage. This module combines gastronomic sciences (how food and drink create experience) with coffee health sciences (how coffee interacts with the human body), enabling learners to make informed, responsible, and innovative choices in coffee preparation, pairing, and consumption.
What you’ll learn
- Foundations of Gastronomic Science: taste perception, aroma, texture & multisensory experience
- Coffee & Food Pairing: flavor chemistry, cultural pairings & menu design
- Coffee Composition & Nutrition: caffeine, antioxidants, polyphenols & bioactive compounds
- Health Impacts of Coffee: metabolism, alertness, hydration & wellbeing
- Roast, Brew & Health: how processing and brewing affect nutritional outcomes
- Milk, Sugar & Alternatives: lactose, plant milks, sweeteners & health considerations
- Functional Coffee: specialty brews, fermentation & wellness-oriented beverages
- Responsible Consumption: moderation, sensitivity & consumer education
- Evidence-Based Communication: separating myths from science in coffee health claims
Who it’s for
- Baristas & coffee trainers
- Chefs, pastry chefs & gastronomes
- Nutrition & health-conscious professionals
- Coffee entrepreneurs & product developers
- Youth exploring food and beverage sciences
Why Open Skills Education?
- Open access to science-based food and coffee knowledge
- Bridging pleasure, culture, and health
- Supporting responsible innovation in coffee gastronomy
Open to all. Taste with science. Brew with care. Serve with knowledge.
📞 0707503647 | 0704375390
Great coffee nourishes the senses—and respects the body.