G. Malcolm Trout

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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 West Virginia University. He joined Michigan State University in 1928, and became a full professor in 1941, before he retired in 1966.[1]

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.

The American Dairy Science Association gave him its highest award in 1964[1] and a further special award of appreciation in 1981[2] for 30 years of work as historian.

He died on November 1, 1990.[1]


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 Building". In addition, the Trout Council was formed in the 1980s to help continue Dr. Trout’s development projects.


  1. ^ a b c "G. Malcolm Trout, 94, A Food Scientist, Dies". New York Times. November 7, 1990. Retrieved 2008-07-23. G. Malcolm Trout, professor emeritus of food science and human nutrition at Michigan State University, died last Thursday at Sparrow Hospital in Lansing, Mich. He was 94 years old and lived in East Lansing. 
  2. ^ "Special Award of Appreciation Presented to G. Malcolm Trout, Historian" (PDF). Journal of Dairy Science. American Dairy Science Association. 64 (9): 1895–96. 1981. doi:10.3168/jds.S0022-0302(81)82786-5. Retrieved 2010-04-29. 

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