Program Director, Culinary Arts & Food Science; Assistant Clinical Professor, Department of Food and Hospitality Management
College of Nursing and Health Professions
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.
She previously served as a consultant on nutritional marketing and food safety education for Clemens Markets and a recipe creator and tester for Rodale Press. Trout is a member of the National Restaurant Association ServSafe Safe Food Handler Certification, the Institute of Food Technologists, the International Association for Food Protection and Research Chefs Association.
Most recently, Trout is the featured food scientist on the Epicurious 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 160 Million views combined. She has also been featured on NPR’s "Radio Times," in Philadelphia magazine and Reader’s Digest.
More information about Trout
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