G. Malcolm Trout
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G. Malcolm Trout (March 7, 1896 — November 1, 1990[1]) was an important professor in food science at Michigan State University for almost 50 years.
He was most notable for his contribution in research on 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. 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.
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