|
George Malcolm Trout (March 7, 1896 - November 1, 1990) was a professor in food science at Michigan State University for almost 50 years. ==Biography== 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.〔 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〔 and a further special award of appreciation in 1981 for 30 years of work as historian. He died on November 1, 1990. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「G. Malcolm Trout」の詳細全文を読む スポンサード リンク
|