International Gastronomy & Gelato Science
Alfred Gitau Mwaura – Italy
Academic & Professional Study Trip
University of Gastronomic Sciences & University of Gelato Carpigiani, Italy
Profile Overview
Alfred Gitau Mwaura undertook an advanced international study trip in Italy, engaging with two globally respected institutions in food, gastronomy, and frozen dessert science:
- University of Gastronomic Sciences, Pollenzo
- Carpigiani Gelato University, Anzola dell’Emilia
This immersion strengthened practical and academic understanding of food systems, artisanal production, sensory science, and value-added gastronomy, with direct application to coffee, gelato, and café innovation in Africa.
University of Gastronomic Sciences (UNISG) – Pollenzo, Italy
The University of Gastronomic Sciences is internationally recognised for its holistic approach to food education—integrating culture, science, sustainability, ethics, and economics.
Key Areas of Exposure
- Food systems & supply chain integrity
- Sensory analysis and flavour literacy
- Traditional food knowledge & modern innovation
- Sustainability and origin-based value creation
- Gastronomy as culture, identity, and economy
This experience reinforced the philosophy that quality food is inseparable from education, ethics, and community impact—a principle central to African Coffee Education.
University of Gelato Carpigiani – Italy
At the University of Gelato Carpigiani, Alfred Gitau Mwaura received hands-on exposure to professional gelato science and production systems under globally benchmarked standards.
Technical Focus Areas
- Gelato formulation and recipe balancing
- Dairy science & sugar functionality
- Pasteurization and aging protocols
- Batch freezing & overrun control
- Texture stability and ice crystal management
- Gelato service temperatures & presentation
- Coffee-gelato integration (espresso, chocolate, affogato concepts)
This training demonstrated how precision, temperature control, and formulation science transform simple ingredients into premium, high-margin products.
Strategic Relevance to Kenya Coffee School
The Italy study trip directly informs the educational philosophy and curriculum design at Kenya Coffee School, particularly in:
- Gelato & Coffee Fusion training
- Café and dessert menu innovation
- Value addition beyond green coffee
- Youth-driven hospitality entrepreneurship
- African-led specialty food education
The exposure bridges Italian artisanal mastery with African coffee origins, enabling local professionals to compete globally while creating value at origin.
Knowledge Transfer & Application
Insights gained from Italy are applied through:
- Professional gelato & coffee fusion modules
- Café start-up mentoring
- Barista and hospitality upskilling
- African ingredient adaptation (coffee, dairy, tropical fruits)
- Sustainable, scalable café business models
This ensures international knowledge is localized, practical, and economically relevant.
Statement of Vision
“True value addition happens when origin countries do not only produce raw materials—but master the science, storytelling, and service of finished products.”
This philosophy continues to shape Kenya Coffee School’s mission to train professionals from farm to cup, and from bean to gelato.