G. Malcolm Trout was an important professor in food science at MSU for almost 50 years. He was known most notably for his contribution in research on the homogenization of milk. In the 1930’s he was considered to be a dairy industry pioneer for his research on the chemical and physical properties of homogenized milk. Since then there has been a foundation made in his name to carry on his legacy and learning. This lead to the change of the Food Science Building being renamed in 1992 as the G. Malcolm Trout Food Science and Human Nutrition Building. Also the Trout Council was formed in the 1980’s to help continue Dr. Trout’s development projects. Individuals from universities, industries, and the government found this council. The Trout Council members then oversee its growth quarterly. The council members as of 2006 are as follows Jack Barnes, Dalton Parks, Bruce BeVier, George Purvis, Albert D. Bolles, Joe Risdon, George Cope, Gale Strasburg, Suzette Hittner, Barbara Ivens, Mark Uebersax, Marilyn Mook, Susan Woodard, Don Nugent and Robert Trout.

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