Podcast

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 Melissa has to say on Water In Food.

Sign up

Case studies, webinars, and articles you'll love.

Receive the latest content on a regular basis!

By submitting this form, I agree with the Addium, Inc. privacy policy statement.

SIGN UP