Luke Larsen

About Luke Larsen

I am a New Zealand born and raised Food Technologist, now living in Minnesota, with 10 years experience in the global dairy industry and a Master\'s Degree in Dairy Technology. Currently the Director of Innovation at Actus Nutrition (formerly Milk Specialties Global), I have customer facing experience through my role as Technical Solutions Manager for Fonterra USA inc, based in Chicago, Process Manager experience in Fonterra\'s specialty whey protein factory in the Netherlands - leading a manufacturing team of 27 shift operators responsible for the processing of whey per day into specialist protein and lactose liquids and powders, and factory commissioning experience as Technical Lead for the installation of functional whey protein capacity at Columbia River Technology in Oregon, USA.With professional experience as a Process Technologist, Business Process Manager and Process Supervisor, I have a passion for Continuous Improvement for both end product users and internal and external customers, and hold my Lean Six Sigma Green Belt.I enjoy a role which brings new challenges, promotes personal development, and provides the ability to quantify the value added, whether for internal processes, people and systems, or for added value and support for end customers.

Experience

1. Sr Director of Process Innovation

   Actus Nutrition

   Apr 2025 — Present · Minneapolis, MN, US

Education

• Massey University

  Master's Degree, Dairy Science and Technology

  2014 — 2015

• Massey University

  Bachelor of Food Technology (Hons.), Food Technology and Processing

  2010 — 2013

Skills

• Volunteer Training
• Bakery
• First Aid
• Lean Manufacturing
• Continuous Improvement
• Product Development
• Quality Control
• Volunteering
• Ingredients
• Project Planning
• Team Leadership
• Long-Term Customer Relationships
• Food
• Project Management
• Problem Solving
• Food Science
• Lifeguarding
• Hazard Analysis and Critical Control Points (Haccp)
• Food Safety
• Problem Analysis
• Customer Support
• Sensory Evaluation
• Dairy
• Non-Profit Volunteer
• Testing
• Volunteer Management
• Personnel Supervision
• Customer Relations
• Food Industry
• Food Technology
• Technical Support
• People Management
• Technical Presentations
• Food Microbiology
• Food Safety Management System
• Haccp
• Quality Management
• Quality Assurance
• Food Quality
• Operational Excellence