Episode 27: Melissa Coppel Chocolate and Pastry School
Our guest is Melissa Coppel. She founded the Melissa Coppel Chocolate and Pastry School based in Las Vegas, NV. We talked about how she uses water activity in her curriculum to help students learn about shelf life and moisture migration. Let's hear what M
The Drip by AQUALAB · Zachary Cartwright, Ph.D.
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Show Notes
Today my guest is Melissa Coppel, who is the owner of the Melissa Coppel Chocolate and Pastry School in Las Vegas, Nevada. Many of her students have a dream of opening their own business someday, and she helps them realize that there is a lot more to chocolates and pastries than just making a delicious tasting product. From formulations to shelf life predictions, one key aspect of Melissa’s curriculum is understanding water activity and its impact on food safety and quality. Let’s hear what Melissa has to say on Water in Food.
Melissa Coppel
https://melissacoppel.com