Rosemary Trout
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. 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.