Dr. Francisco Diez-Gonzalez (Dr. Diez) is the Director of the Center for Food Safety and a Professor in the Department of Food Science and Technology at the University of Georgia. He graduated with a BS in Food Science and Technology, from the Instituto Tecnológico y de Estudios Superiores de Monterrey in Queretaro, Mexico. Francisco worked as R&D Manager for Griffith Laboratories in Mexico. He earned his MS and PhD in Food Science in 1992 and 1996, respectively, from Cornell University. He continued at Cornell as a Post-doctoral Research Associate in the Department of Microbiology. In 1999, he started as an Assistant Professor in Food Safety Microbiology in the Department of Food Science and Nutrition at the University of Minnesota. He was a faculty at the University of Minnesota from 1999 to 2016, and he served as Head of the same Department from 2014 to 2016. He taught courses on food safety and food microbiology. He joined his current position in July 2016. He has authored over 90 peer-review articles and 12 book chapters. He serves in the editorial board of Applied and Environmental Microbiology, Frontiers, Journal of Food Protection, Microbiology Spectrum, Food Analytical Methods and Food Protection Trends. He has been a panel member of multiple USDA’s National Institute of Food and Agriculture programs and a National Research Council’s Committee. He has been recently appointed to the USDA’s National Advisory Council for Microbiological Criteria in Foods. His particular research interests are: control of foodborne pathogens, low water activity foods, the safety of organic foods, pathogens associated with fresh vegetables, and Hispanic foods.