Rosemary Trout, DHSc is program director and assistant clinical professor of Culinary Arts & Food Science. Trout teaches and writes laboratory exercises for food science, food microbiology, food composition and sensory analysis courses. She has done research in anti-oxidant properties of fruit juices, chocolate sensory appeal, and has had funded research on food sustainability and reduction in food waste-centered curriculum development with colleagues through the James Beard Foundation and new dairy-based food product development and sensory analysis for the Pennsylvania Department of Agriculture. Trout has been an invited speaker at the Institute of Food Technologists National Student Conference, Rutgers University and at the University of Pennsylvania Medical School Culinary Medicine group.
She actively serves on the board of directors for the Research Chefs Association for her third term and continues to serve on the executive committee of the Philadelphia section of the Institute of Food Technologists. She is a member of the American Chemical Society and has presented with her students at the national conference. She’s also a member of The American Association of Candy Technologists and Les Dames d’Escoffier. She is a certified ServSafe instructor and proctor and is an accredited instructor of HACCP.
Most recently, Trout is the featured food scientist on Epicurious.com’s series “Four Levels,” “Answered By Experts, FAQ” and “Ingredient Swap” and has appeared in several videos for Bon Appetit, such as “Making Perfect” and “Molly Tries” with over 200 Million views combined. She has also been featured on NPR’s Radio Times with Mary Cummings-Jordan, in Philadelphia Magazine and Reader’s Digest.
Trout lives with her husband, Joe Trout, PhD, who is a physicist, near the art museum in Philadelphia. Together they share a community garden in their neighborhood, and they can’t believe how much food you can grow in a 10 x 20 plot of urban land. They love to cook together.
- March 2019, First-ever “Outstanding Achievement in Culinology Education,” Research Chefs Association International Meeting, Louisville KY
- “For the educator whose career has set standards in the area of culinary science, and who has served as an inspiration to other educators and students.”
- May 2011, awarded the Drexel University Richard C. Goodwin College of Professional Studies
“Part-Time Faculty Service and Leadership Award.”
Research Chefs Association, member, Board of Directors • Chair of Education Committee, Co-Chair Higher Education Committee
Institute of Food Technologists, executive committee, Philadelphia Section
American Chemical Society, Division of Food and Agriculture
Les Dames d’Esoffier
American Association of Candy Technologists, Pennsylvania Section
Cirne, C., Tunick, M., & Trout, R. (2019). The chemical and attitudinal differences between commercial and artisanal products. NPJ Science of Food, 3(1), 19–4. https://doi.org/10.1038/s41538-019-0053-9
Savoring Gotham: A Food Lover’s Companion to New York City. Oxford University Press, New York 2016. Contributed essay on Jerome Rodale.
Trout, J., Pollock, E., Trout, R. (2018). Comparison of α-tocopherol levels in local Pennsylvania wheat flour and commodity wheat flour. Poster presentation at American Chemical Society, Boston 2018.
Trout, R., Lovett, S., Urban Pilot Study of Food Recovery – Is it Safe to Consume? Poster presented at Research Chefs Association Annual Conference, Puerto Rico 2017.
Trout, R., Flack, R., Gotuaco, L., Lovett, S., Anti-Microbial Properties of High Intensity Sweeteners, Poster presented at Research Chefs Association Annual Conference; March, Denver, CO 2016. (National) Awarded Second Place.
Pennsylvania Department of Agriculture: “New Dairy-Based Food Product Development and Sensory Analysis of Consumer Preference”, 2019. $33,000.00, Primary Investigator.
James Beard Foundation and Rockefeller Foundation: Training the Next Generation of Chefs & Culinary Professionals to Reduce Food Waste, 2017-2018. $100,000.00 Collaborator.
Professionally filmed module 2 on Food Safety for this program, which is available to culinary schools and instructors nationally.
USDA Cochran Fellowship Program, Wine Operations. $15,000.00. July 2016.Collaborator 50%. Hosted six professionals in the wine industry from Costa Rica, Guatemala and Ecuador. Collaborator.
USDA Cochran Fellowship Program, Retail Food Operations. $15,000.00. October 2013. Collaborator.
Editorial review board membership:
Reviewer: Journal of Culinary Arts and Science, 2018-present
Reviewer: International Journal of Environmental Research and Public Health, 2019-present
- Culinary and food science, ingredient functionality and interactions
- Food sensory analysis
- Food media
- Food safety and sanitation
- Healthy eating index
- Food safety and sanitation
- Food ingredients and functionality
- Sensory evaluation
- Culinary science
- Customer service education
- Healthy Eating Index
DHSc Nutrition Sciences Concentration, 2019
Thesis: “Can Daily Meal Plan Nutritional Quality Be Improved for Homeless Shelter Residents Within Budgetary Limits?”
Master of Science in Food Science and Nutrition, 2001
Thesis: “Quantitative Assay of in vitro Bleaching of Crocin using Competition Kinetics”
Bachelor of Science in Hotel, Restaurant and Institutional Management
The Pennsylvania State University, University Park, PA
Certificate of Completion, Flavor Dynamics, Ingredients and Techniques
The Culinary Institute of America, Greystone Campus, Saint Helena, CA