Rosemary E Trout

Rosemary Trout, DHSc is program director and associate clinical professor of Culinary Arts & Food Science. 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 has been an invited speaker at the Institute of Food Technologists National Student Conference, Rutgers University and at the University of Pennsylvania Medical School Culinary Medicine group.

She actively serves on the board of directors for the Research Chefs Association for her third term and continues to serve on the executive committee of the Philadelphia section of the Institute of Food Technologists. She is a member of the American Chemical Society and has presented with her students at the national conference. She’s also a member of The American Association of Candy Technologists and Les Dames d’Escoffier. She is a certified ServSafe instructor and proctor and is an accredited instructor of HACCP.

Most recently, Trout is the featured food scientist on Epicurious.com’s 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 400 Million views combined. She has also been featured on NPR’s Radio Times with Mary Cummings-Jordan, in Philadelphia Magazine and Reader’s Digest.

Trout lives with her husband, Joe Trout, PhD, who is a physicist, near the art museum in Philadelphia. Together they share a community garden in their neighborhood, and they can’t believe how much food you can grow in a 10 x 20 plot of urban land. They love to cook together.