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Faculty Experts

Headshot of Rosemary Trout director of the Center for Food and Hospitality Management

Rosemary Trout

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

College of Nursing and Health Professions

Expertise:

Food

Contact:

rosemary.e.koons@drexel.edu

215.895.6025

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.


For news media inquiries, contact Annie Korp at amk522@drexel.edu or 215.571.4244. 

In the News

  • How To Beat 3 of the Deadliest ‘Squid Game’ Challenges With Science

    Rosemary Trout, a professor in the College of Nursing and Health Professions, was quoted in an Oct. 14 Inverse article about the science behind the candy Dolgana, made of sugar and baking soda, from the popular Netflix series “Squid Game.” 

  • How Long Does Pizza Stay Good in the Fridge?

    Rosemary Trout, a professor in the College of Nursing and Health Professions, was quoted in an Aug. 26 MEL Magazine article about the shelf life of leftover pizza and the best method to reheat leftovers.

  • How to Reheat McDonald’s Fries for a Proper Hangover Breakfast

    Rosemary Trout, a professor in the College of Nursing and Health Professions, was quoted in an Aug. 5 MEL Magazine article about how to reheat French fries properly so they resemble their original state.

  • Your Pancakes Questions Answered By Experts

    Rosemary Trout, director of the Food and Hospitality Management program in the College of Nursing and Health Professions, was featured in a May 14 Epicurious "FAQ" video answering viewer questions about pancakes.

  • How to Organize Your Fridge to Maximize Shelf Life, Time, Money

    Rosemary Trout, director of the Food and Hospitality Management program in the College of Nursing and Health Professions, was quoted in a May 19 Philadelphia Inquirer article about the best methods for organizing a fridge to maximize foods’ shelf life, time and money.

  • How to Wash Vegetables: Can I Get the Coronavirus From Groceries?

    Rosemary Trout, director of the Food and Hospitality Management department in the College of Nursing and Health Professions, was quoted in an April 8 Philadelphia Inquirer story about what to do when returning from a trip to the grocery store, how to wash and disinfect recently purchased items and how to keep your kitchen clean.

  • Is It Ever Really Safe To Eat Raw Eggs?

    Rosemary Trout, director of the Food and Hospitality Management department in the College of Nursing and Health Professions, was quoted in a March 6 HuffPost article about the safety of consuming raw eggs.

  • Culinology Currents

    A December interview in Culinology magazine with Rosemary Trout, director of the Food and Hospitality Management department in the College of Nursing and Health Professions, was mentioned in a Jan. 30 Culinology blog post.

  • Whole Wheat Pizzas Offer a Slightly More Nutritious Pie

    Rosemary Trout, an assistant clinical professor and director of the Food and Hospitality Management Department in the College of Nursing and Health Professions, was quoted in a Jan. 16 Philly Voice story about the nutritional benefits of wheat flour over white flour in pizza crust.

  • Culinology Currents, November 20, 2019

    Rosemary Trout, director of the Food and Hospitality Management department in the College of Nursing and Health Professions, was mentioned in a Nov. 20 Culinology post announcing the recently elected Board of Directors for the Research Chefs Association.

  • Cooking Experts Answer Your Spaghetti & Meatball Questions

    Rosemary Trout, director of the Food and Hospitality Management department in the College of Nursing and Health Professions, was featured in an Oct. 29 Epicurious video responding to questions from viewers about spaghetti and meatballs.

  • The Only Types of Cookware You Should Use

    Rosemary Trout, program director of Culinary Arts and Food Science in the Center for Food and Hospitality Management, was quoted in a May 13 Reader’s Digest article about the safest types of cookware. 

  • 4 Levels of Mac and Cheese: Amateur to Food Scientist

    Rosemary Trout, program director of Culinary Arts and Food Science in the Center for Food and Hospitality Management, was featured in a Feb. 20 Epicurious video reviewing recipes of macaroni and cheese.

  • Food Expiration Dates Are a Hoax and You're Dumb to Believe Them

    Rosemary Trout, an assistant clinical professor in the Center for Food and Hospitality Management, was featured in a Jan. 12 Philadelphia magazine article about food expiration date labels.

  • 4 Levels of Brownies: Amateur to Food Scientist

    Rosemary Trout, program director of Culinary Arts and Food Science in the Center for Food and Hospitality Management, was featured in a Dec. 21 Epicurious video reviewing recipes of brownies. 

  • 4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist

    Rosemary Trout, program director of Culinary Arts and Food Science in the Center for Food and Hospitality Management, was featured in a Nov. 19 Epicurious video reviewing recipes of spaghetti and meatballs.

  • 4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist

    Rosemary Trout, program director of Culinary Arts and Food Science in the Center for Food and Hospitality Management, was featured in a Sept. 17 Epicurious video reviewing recipes of chocolate chip cookies.

  • The Only Types of Cookware You Should Use

    Rosemary Trout, Culinary Arts & Food Science program director in the Center for Food & Hospitality, was quoted in a Feb. 1 Reader's Digest article about the safest types of cookware.

  • Fresh Bread from Vetri Now in Whole Foods

    Drexel's new Bread Lab in the Center for Food and Hospitality Management was featured in a July 13 Philadelphia Inquirer story about a new partnership with chef Marc Vetri, an instructor at the Center, that will make fresh bread, crafted by Vetri and developed at the Lab, available at Whole Foods Market. Rosemary Trout, director of the Center's Culinary Arts and Food Science program, was quoted in the story.

  • Halloween Candy 2.0

    Rosemary Trout, instructor and interim program director in culinary arts and food science, was quoted in a Philadelphia Daily News story on Oct. 29 about Halloween candy.

  • Eliminating Trans Fats Could Cost Companies $200,000 per Product

    Rosemary Trout, an instructor in the Center for Hospitality & Sport Management, was quoted in a June 16 USA Today article about the elimination of trans fats.

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