Keith Steinkraus, professor emeritus of food science and technology and a specialist in indigenous fermented foods and food microbiology, died Oct. 24. He was 87. Steinkraus began his studies of indigenous foods at General Mills, Inc., where he worked from 1943 to 1947, and he joined the faculty of the New York State Agricultural Experiment Station in 1952. He retired as professor emeritus in 1988, although he remained active in his field and at Cornell for many years afterward. His Handbook of Indigenous Fermented Foods, published in 1983, was the first comprehensive and authoritative book on that subject.

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