Rosemary Trout, DHSc
Assistant Professor, Food Science Drexel University & Featured Food Scientist 4 Levels Epicurious.com
Rosemary Trout is Program Director and Assistant Clinical Professor of Culinary Arts & Food Science at Drexel University in Philadelphia, Pennsylvania. She earned her doctorate in health sciences at Drexel University. During her years at Drexel Rose has written and taught laboratory exercises for food science, food microbiology, food composition, and sensory analysis courses. She has done research in antioxidant 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, New dairy-based food product development and sensory analysis for the Pennsylvania Department of Agriculture, and Training grants for international wine professionals and retail food executives for the USDA. Rose has publications on Artisan Foods and recently authored a chapter for the Food and Agricultural Division of the American Chemical Society. Rose has recently been an invited speaker at the United States Air Force Academy, University of Pennsylvania Department of Physics, Institute of Food Technologists National Student Conference, Rutgers University, University of North Carolina, Montclair State University, and at the University of Pennsylvania Medical School Culinary Medicine group, and the American Dairy Association Northeast. Most recently, Rose is a featured Food Scientist for Conde Nast, on Epicurious.com’s series “4 Levels” in over 100 episodes, as well as the shows “ Pro-Novice Ingredient Swap” “Answered By Experts, FAQ” and WIRED: “Each and Every: Plant Based Milk”, and has appeared in several videos for Bon Appetit, such as “Making Perfect” and “Molly Tries” with over 350 Million views, combined. She has been featured on NPR’s Radio Times with Mary Cummings-Jordan, in Philadelphia Magazine, Delish, Bon Appetit, and Readers Digest. Rose also was featured on the History Channel’s “The Food That Built America”, season 4, Thanksgiving episode. Rose actively served on the Board of Directors for the Research Chefs Association for three terms 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 conferences. She’s also a member of The American Association of Candy Technologists, and Les Dames d’Escoffier. She is a certified ServSafe instructor and is an accredited instructor of HACCP. Rose lives with her husband, Dr. Joe Trout, 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.