For most students, the theory of product development lives on paper. In Pollenzo, it tends to take shape in kitchens, labs, and occasionally gelaterie. On 27 February, over thirty international students from the Master’s in Food Industry Management left the lecture hall behind for a visit to the headquarters of PreGel, a leading company in the artisanal gelato sector, based in Reggio Emilia.
Hosted by the founder, Luciano Rabboni, the visit provided a firsthand view of how a food product is not only made, but also conceived, licensed, and sold from formulation to flavor to final visual identity.
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Behind the Scenes of “Nature”
The visit centred on Nature, a licensed gelato kit developed in collaboration with the 3D collectible magazine of the same name. The students followed the entire development cycle from concept to production line to retail strategy. They met teams from R&D, marketing, and technical services, and observed the making of a themed gelato kit, complete with branded toppings, collectible figurines, and point-of-sale materials.
At the heart of the experience was a simple idea: understanding the full scope of a product’s life and how a company translates a storytelling concept into something edible and marketable. The experience ended, appropriately, with a tasting.
Partnership That Extends Beyond the Factory
The collaboration between UNISG and PreGel is not a new one. This was the third consecutive year the company welcomed students into its production hub, but the relationship goes deeper. PreGel is also a long-standing supporter of UNISG’s scholarship program and will be present at the Annual Donor Ceremony on June 25 in Pollenzo. This event connects international scholarship students with the businesses and organizations that support their education.
The company is also part of a growing coalition of Italian food firms advocating for food education to be integrated into the national curriculum. This position aligns with UNISG’s long-standing commitment to incorporating food into every type of classroom.
The Ice Cream Lab in numbers
65 MM
Installed production capacity
700+
Employees over multiple markets
6
Hydrogen service stations
15+
Countries with a Virya presence
700+
Employees over multiple markets
The Network in Action
This visit was not framed as a recruitment event or a field trip. It was a working example of how academic institutions and food enterprises can share ground, not only in terms of knowledge, but in long-term vision. As UNISG continues to position itself as a hub for studying, testing, and shaping food systems, partnerships like this one provide students with a rare opportunity in higher education: access to the decision-making behind the products they will one day lead, critique, or reinvent.
