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Rosemary Trout

Culinary Arts and Food Science


Program Associations

  • BS, Hospitality Management
  • BS, Culinary Science
  • MS, Food Science


  • Master of Science: Bioscience and Food Science, Drexel University
  • Bachelor of Science: Hotel, Restaurant and Institutional Management, The Pennsylvania State University
  • Certificate of Completion: Flavor Dynamics, Ingredients and Techniques, The Culinary Institute of America, Napa Valley, California.

Professional Experience

  • Instructor, Drexel University, Center for Hospitality and Sport Management and College of Arts & Science, Nutrition
  • Consultant, Nutritional marketing and food safety education. Clemens Markets, PA:, Consumer Promotions Manger, Clemens Markets, PA
  • Recipe Creator and Tester, Rodale Press, Emmaus PA
  • Faculty, Hospitality Management and Culinary Arts Department, Northampton County Community College, Bethlehem PA
  • Assistant Restaurant Manager, Sequoia Lodge and The DisneyLand Hotel, EuroDisney, Marn La Vallee, France
  • Assistant Restaurant Manager, Resorts Division and Parks Division, Walt Disney World Company, Lake Buena Vista, FL

Research Interests

  • Food Labeling and Regulations
  • Food Safety and Sanitation in food service and food manufacturing
  • Food processing
  • Sensory evaluation
  • Customer Service


  • National Restaurant Association ServSafe Safe Food Handler Certification, dual role status – registered to teach and proctor ServSafe course.
  • Institute of Food Technologists, member
  • International Association for Food Protection
  • Research Chefs Association
  • NJEdge – presenter on On-Line teaching

Awarded the Drexel University Richard C. Goodwin College of Professional Studies Part-Time Faculty Service and Leadership Award