George Malcolm Trout was born on March 7, 1896 in Birmingham, Iowa. He attended the University of Northern Iowa from 1916 to 1917 before entering the U.S. Army in 1918. He received his B.S. in dairy industry in 1923 and a M.S. in 1924, both from Iowa State University. From 1924 to 1928 he was an instructor and assistant professor at the University of West Virginia. Trout came to MSU in 1928 as an assistant professor of dairy husbandry. In 1936, while on leave from MSU, he received his Ph.D. from Cornell University. Trout is known for researching and developing a homogenization process for milk. He discovered that for homogenized milk to taste good it must be pasteurized first. He wrote a book on the topic titled, Homogenized Milk. He retired in 1966 and died November 1, 1990 at the age of 94. The Food Science building on the MSU campus was renamed for Trout on October 26, 1992.
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