Keith H. Steinkraus

Keith H. Steinkraus (born 1918) is an American food scientist who was well known in food fermentation which led to the growth of soy-based foods. He also was involved in bacterial diseases used in the control of European chafer and Japanese beetles in New York state.

Career
A native of Minnesota, Steinkraus earned his B.A. from the University of Minnesota and his Ph.D. from Iowa State University in 1951. He would stay at Iowa State for one year before joining Cornell University and the New York State Agricultural Experiment Station (NYSAES) in 1952. He would stay at Cornell and NYSAES until his 1988 retirement.

During his career, Steinkraus's research would focus on the microbial, chemical, and nutritional changes occurring in fermented foods such as tempeh, soy sauce, and soy milk. He was also the first researcher to obtain sporulation of Bacillus popillae in a fermentation medium.

He published over 180 scientific papers, edited three books, and earned seven patents.

Since his retirement from Cornell, Steinkraus has acted a consulting microbiologist worldwide, especially in Asia.

Honors and awards

 * American Association for the Advancement of Science Fellow.
 * American Academy of Microbiology Fellow.
 * Institute of Food Technologists (IFT) International Award - 1985.
 * ((IFT Fellow - 1987.
 * International Academy of Food Science and Technology Charter Fellow - 1999.

Selected work

 * Steinkraus, K.H. (2004). Industrialization of Indigenous Fermented Foods, Second Edition. Boca Raton, FL: CRC Press.

Reference
"Steinkraus named fellow of IUFoST's International Academy of Food Science and Technology". Food Technology. November 1999. p. 28.