Food quality, nutrition and consumer behaviour will be explored through a new partnership between Te Kunenga ki Pūrehuroa Massey University and The Italian Way, the social promotion association behind Italy’s Sherbeth Festival.
“Collaboration between universities, sensory researchers and industry professionals creates a concrete opportunity to translate scientific knowledge into applied innovation,” says Dr Amanda Dupas de Matos, senior research officer at Massey’s Food Experience and Sensory Testing (Feast) Laboratory.
“Sherbeth provides a unique international environment where sensory science, food science and artisanal excellence can come together to advance the future of contemporary artisanal gelato.”
The collaboration forms part of the festival’s new International Scientific Programme, established through a partnership between Feast and the National Research Council of Italy’s Institute of Bioeconomy (CNR-IBE). The programme is intended to connect universities, research institutes and industry partners to support research and innovation in artisanal gelato.
A memorandum of understanding formalises the collaboration and creates opportunities for joint research, education and training, scientific outreach and international research projects.
Feast specialises in sensory consumer science, helping researchers and food producers understand how people experience and engage with food. Other topics covered by the partnership include sensory analysis, sustainability, technological innovation and food safety.
Dupas de Matos will work alongside Professor Stefano Predieri from CNR-IBE to support research initiatives, educational programmes and science communication activities linked to the artisanal gelato sector.
Sherbeth Festival founder Davide Alamia says the partnership marks a new stage in the festival’s development.
“This collaboration strengthens the journey we have been building over many years around artisanal gelato as a cultural, technical and identity-defining heritage.
“Our partnership with CNR-IBE laid the foundations of this vision; now, together with Massey’s Feast Laboratory, Sherbeth opens a new international dimension for scientific research.
“Our ambition is to create a space where universities, researchers, businesses and master gelato makers can exchange knowledge, foster innovation and contribute together to the future development of the sector.”
The programme builds on the festival’s approach to artisanal gelato as a field connecting scientific research, gastronomy, sustainability, innovation, health and agriculture.
It will feature at the 18th Sherbeth Festival in Palermo, Italy, from November 13 to 16, 2026. The event is expected to bring together 60 master gelato makers from six continents, alongside researchers, chefs, business and food industry professionals.
