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Rosemary Trout


Instructor and Interim Program Director
Culinary Arts and Food Science

Trout, Rose

Program Associations

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

Education

  • 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

Selected Publications

Presentations/Contributions:

  • Anti-Microbial Properties of High Intensity Sweeteners" Rosemary Trout, Ruth Flack, Lynn Gotuaco, Sarah Lovett. Research Chefs Association, National Conference, Denver, CO, 2016, Poster Presentation.
  • Development of Novel Sparkling Vinegar Beverage: A Healthier Option for Carbonated Beverages” Awarded second place. Rosemary Trout and Jericho Turingan. Research Chefs Association, National Conference, New Orleans, LA. 2015, Poster Presentation.
  • Lessons Learned During Our First On-Line Course” Joseph Trout Ph.D., Rosemary Trout MS.  NJEdge Conference, Princeton NJ. 2013 Poster Presentation.
  • Savoring Gotham: A Food Lover’s Companion to New York City. Oxford University Press, New York 2016. Contributing author.

Workshops and Accreditations:

  • National Restaurant Association ServSafe Safe Food Handler Certification, dual role status – registered to teach and proctor ServSafe course. 2005 – Present.
  • National HACCP Alliance, accredited instructor. Train-the-Trainer Workshop, Washington DC, 2013.

Professional Associations

  • Research Chefs Association: Elected to National Board of Directors, 2016-2018, member 2012- present.
  • American Association of Candy Technologists, member 2014-present.
  • PMCA, An International Association of Candy Manufacturers, member 2014-present.
  • Institute of Food Technologists, member, 1998 – present, executive committee member Philadelphia IFT section.
  • International Association for Food Protection, member, 2012-present.
  • Les Dames d’Escoffier, Philadelphia Chapter, member 2013- present.