Gustavo M. Gonzalez, Ph.D.
Senior Associate
Dr. González possesses over 24 years of food industry, university extension, government, restaurant and regulatory experience in the U.S. and Mexico.
He possesses extensive expertise in food safety risk assessments, plant sanitation, prerequisite program reviews and development, HACCP assessments, spoilage investigations, due diligence evaluations, supplier certifications programs, and processing technologies, especially in the meat industry.
From 1998 to 2016, Dr. González has hold several key management positions with different groups. Most recent, he was the Director for Food Safety and Regulatory Compliance for Jack in the Box, Inc., where he led the team assessing all suppliers for Jack in the Box and Qdoba Restaurant Corporation. He worked for SFG, Inc. as Corporate Director of Food Safety in charge of two facilities. He also worked at Silliker, Inc. as Director of Technical services and as Manager of Education (Now Merieux NutriSciences). Among his many responsibilities at Silliker, he was responsible for expanding GFSI consulting, education services, and Spanish training offerings for North America. Before that, he served as an Extension Meat Associate, for the Department of Animal Science at Iowa State University (ISU). He provided educational and consulting services to food processing companies around the world. A native of Mexico, Dr. González worked for an agricultural government business agency (FIRCO) and the country’s second largest meat company (KIR Alimentos, S.A. de C.V., now part of Qualtia Alimentos) before pursing and completing M.S. and Ph.D. programs (meat science) at ISU.
Dr. González has been a guest/lecturer at numerous industry and association. On 2004, he presented a seminar on Food Safety and HACCP for plant owners, managers and Government personnel at the National Pingtung University of Science and Technology in Taiwan, Republic of China.
He is a member of several professional societies including the American Meat Science Association, International Association for Food Protection and the National Restaurant Association.
Senior Associate
Dr. González possesses over 24 years of food industry, university extension, government, restaurant and regulatory experience in the U.S. and Mexico.
He possesses extensive expertise in food safety risk assessments, plant sanitation, prerequisite program reviews and development, HACCP assessments, spoilage investigations, due diligence evaluations, supplier certifications programs, and processing technologies, especially in the meat industry.
From 1998 to 2016, Dr. González has hold several key management positions with different groups. Most recent, he was the Director for Food Safety and Regulatory Compliance for Jack in the Box, Inc., where he led the team assessing all suppliers for Jack in the Box and Qdoba Restaurant Corporation. He worked for SFG, Inc. as Corporate Director of Food Safety in charge of two facilities. He also worked at Silliker, Inc. as Director of Technical services and as Manager of Education (Now Merieux NutriSciences). Among his many responsibilities at Silliker, he was responsible for expanding GFSI consulting, education services, and Spanish training offerings for North America. Before that, he served as an Extension Meat Associate, for the Department of Animal Science at Iowa State University (ISU). He provided educational and consulting services to food processing companies around the world. A native of Mexico, Dr. González worked for an agricultural government business agency (FIRCO) and the country’s second largest meat company (KIR Alimentos, S.A. de C.V., now part of Qualtia Alimentos) before pursing and completing M.S. and Ph.D. programs (meat science) at ISU.
Dr. González has been a guest/lecturer at numerous industry and association. On 2004, he presented a seminar on Food Safety and HACCP for plant owners, managers and Government personnel at the National Pingtung University of Science and Technology in Taiwan, Republic of China.
He is a member of several professional societies including the American Meat Science Association, International Association for Food Protection and the National Restaurant Association.