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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

Rose Trout, DHSc


  • DHSc, Concentration Nutrition Sciences, Drexel University
  • MS, Bioscience and Food Science, Drexel University
  • BS, 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 safety and sanitation
  • Food ingredients and functionality
  • Sensory evaluation
  • Culinary science
  • Customer service education
  • Healthy Eating Index


Rosemary Trout is Program Director and Assistant Clinical Professor of Culinary Arts & Food Science at Drexel University in Philadelphia, Pennsylvania. During her ten years at Drexel, Rose taught and wrote laboratory exercises for introductory level food science, food microbiology, food composition and sensory analysis courses. As Program Director, Rose helped to establish the Center of Food & Hospitality Management in 2017. She has done research in anti-oxidant properties of fruit juices and chocolate sensory appeal, and she is currently working on food sustainability and reduction in food waste-centered curriculum with colleagues through the James Beard Foundation. Prior to Drexel, Rose taught culinary and hospitality courses at Northampton Area Community College in Bethlehem, Pennsylvania. She spent time as a Restaurant Manager at Disney’s Grand Floridian Beach Resort and The Sequoia Lodge and DisneyLand Hotel at EuroDisney in Marn La Valee, France. She has also done promotions for food companies and food retail outlets. She has worked in the test kitchen at Rodale Press, Inc. in Emmaus, Pennsylvania. Rose earned her BS from the Pennsylvania State University and MS in Bioscience, with an emphasis on Food Science, from 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 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: Pilot Study of Urban Food Recovery – Is It Safe To Consume? Research Chefs Association, National Conference, San Juan Puerto Rico, 2017. 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 PhD, Rosemary Trout MS, NJ Edge Conference, Princeton, NJ poster presentation, Comparison of α-tocopherol Levels in Local Pennsylvania-Grown and Milled Whole Wheat Flour and Commodity Whole Wheat Flour, and Chemical and Attitudinal Differences Between Commercially Produced and Artisanal Foods presented at the American Chemical Society conference 2018, and she is a contributing author to Savoring Gotham: A Food Lover’s Companion to New York CityRosemary is the food scientist on the “four levels” series, which has over 50 million views to date.