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Rosemary Trout

Assistant Clinical Professor Culinary Arts & Food Science, Program Director Culinary Arts & Food Science
Culinary Arts and Food Science, Hospitality Management

Rosemary Trout


  • M.S., Bioscience and Food Science, Drexel University
  • B.S., 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

Areas of Expertise

  • Food Labeling and Regulations
  • Food Safety and Sanitation in Food Service and Food Manufacturing
  • Food Processing
  • Sensory Evaluation
  • Customer Service


Professor Trout earned her B.S. in Hospitality from Penn State University and her M.S. in Food Science and Biotechnology from Drexel University. After earning her B.S. from Penn State, she worked for the Walt Disney World Company in Lake Buena Vista, Florida and EuroDisney, in Marn La Valee, France. After her time in France, she returned the United States and took a position teaching at Northampton Area Community College. She also worked at Rodale Press in recipe and product development for Prevention Magazine, while pursuing her interest in the food industry from a scientific perspective. While attending Drexel, she worked as the Consumer Promotional Manger, and Food Safety Consultant for Clemens Markets in Lansdale, PA. There she was introduced to a wide range of food producers and companies, for which she did both food safety and promotional work. Professor Trout has been teaching in higher education for more than ten years, nine of which have been at Drexel University. She actively serves on the Board of Directors for the Research Chefs Association, and she continues to serve on the executive committee of the Philadelphia section of the Institute of Food Technologists. She is also a member of the American Association of Candy Technologists, International Association for Food Protection, and Les Dames d’Escoffier. She is a certified ServSafe instructor and proctor, and is an accredited instructor of HACCP. Presentations and publications include: Anti-Microbial Properties of High Intensity Sweeteners, 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 at National Research Chefs Association in New Orleans, LA poster presentation. Lessons Learned During Our First On-Line Course, Joseph Trout Ph.D., Rosemary Trout M.S., NJ Edge Conference, Princeton, NJ poster presentation, and she is a contributing author to Savoring Gotham: A Food Lover’s Companion to New York City.