Larry Steenson, PhD

Larry Steenson, Ph.D., is a food microbiologist who has spent the past 40 years in the food industry. He currently is Owner, LBS Food Safety LLC, formed after his retirement from the food industry in 2022, serving the food industry as a food safety consultant and trainer. He started his career as Assistant Professor of Food Microbiology at Purdue University, with a research program devoted to improving dairy starter cultures used in cheese manufacture. Throughout his career in the food industry, Larry has served in various roles in R&D, technical service, quality assurance, and food safety. He has extensive food plant experience across several food industries, including dairy, meat, beverage, cereal, pet food, and food ingredients. In this capacity, he is uniquely qualified to help processors evaluate and improve food safety systems in their food processing plants, as well as train employees in food safety. His current passion is working with companies to improve sanitation and environmental control programs in their facilities, including troubleshooting and developing strong verification systems. He teaches several virtual industry workshops in Food Plant Microbiology, Hazard Control, Environmental Monitoring, Good Laboratory Practices, Food Defense and Intentional Adulteration of Foods. Larry has focused on food safety for the past 25 years and is utilizing his industry experience to help strengthen food safety programs at several client companies. He finished his career at Leprino Foods, world’s largest mozzarella cheese manufacturer, where he served as Director of Analytical Services, directing the corporate microbiology and chemistry laboratories, and Senior Principal, Food Safety. He and his wife Bettina live in Highlands Ranch, CO with their two dogs, enjoying semi-retired life. Larry obtained his B.S. in microbiology and M.S. in food microbiology from the University of Minnesota, and Ph.D. in food microbiology and biochemistry from North Carolina State University.