George Malcolm Trout (March 7, 1896 — November 1, 1990) was a professor in food science at Michigan State University for almost 50 years.
He was born on March 7, 1896 in Birmingham, Iowa. He received his bachelor's and master's degrees from Iowa State University and his doctorate from Cornell University. He was on the dairy husbandry staff of the University of West Virginia. He joined Michigan State University in 1928, and became a full professor...
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George Malcolm Trout (March 7, 1896 — November 1, 1990) was a professor in food science at Michigan State University for almost 50 years.
He was born on March 7, 1896 in Birmingham, Iowa. He received his bachelor's and master's degrees from Iowa State University and his doctorate from Cornell University. He was on the dairy husbandry staff of the University of West Virginia. He joined Michigan State University in 1928, and became a full professor in 1941, before he retired in 1966.
He researched the homogenization of milk. In the 1930s he was considered to be a dairy industry pioneer for his research on the chemical and physical properties of homogenized milk.
In 1964 the American Dairy Science Association gave him its highest award.
He died on November 1, 1990.
There has been a foundation established in his name to carry on his legacy and learning, and in 1992 the Food Science Building at Michigan State University was renamed the "G. Malcolm Trout Food Science and Human Nutrition...
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