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Faculty Experts

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

Rosemary Trout

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

Center for Food and Hospitality Management

Expertise:

Food

Contact:

rosemary.e.koons@drexel.edu

215.895.6025

Trout’s research interests include food labeling and regulations, food safety and sanitation in food service and food manufacturing, sensory evaluation and customer service. She previously served as a consultant on nutritional marketing and food safety education for Clemens Markets, a recipe creator and tester for Rodale Press and a faculty member in the Hospitality Management and Culinary Arts Department at Northampton County Community College. 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.


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

In the News

  • 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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