home faculty directory food science and nutrition

Department Head
Doris Derelian, Ph.D., JD
UCLA/UC Davis
11-243, 756-6130, derelian@calpoly.edu

Dr. Derelian was born in Palo Alto, CA, and has lived in California most of her life. In July 2004, Doris joined the FSN department as Department Head.

Doris received her PhD from UCLA and her JD from UC Davis; and is also a registered dietitian.  She has taught in more than 35 institutions of higher learning across the US, most recently at Cal Poly, Pomona. Some of her research interests include the effect of nutrition on academic performance, formulation of food products for nutritional purposes, and consumer awareness of health behaviors.

Most recently, Doris was president of a consulting firm, Health Professions Training, in Fallbrook, CA. She is also past president of the American Dietetic Association. She is a member of 15 professional societies and consults with over 300 major organizations on topics such as nutrition, chronic disease management, child nutrition and learning, and statistics.

Louise A. Berner, Ph.D.
Cornell University
11-204, 756-2565, lberner@calpoly.edu

Dr. Berner became interim department head in June of 2003.  She teaches Introductory Nutrition, Maternal and Child Nutrition, Nutrition in Aging, and Nutritional Aspects of Food Processing. She is involved in various industry-supported projects in the area of food and health communications (e.g., technical writing, background papers, interpretation of research for lay audiences and presentation development). Specialties: Interface Between Food Science and Nutrition; Impact of Food Industry Practices on Nutritional Quality of Foods and Diets; Dietary Patterns and Health. 

Tanushree Bose, Ph.D.
The University of Texas at Austin
11-250, 756-2278, tbose@calpoly.edu

Dr. Bose teaches Nutrient Metabolism. She is interested in identifying dietary components which might play a significant role in influencing the fate of adipocytes i.e. their size and number.

Brian C. Hampson, Ph.D.
University of Illinois, Urbana
11-202, 756-6127, bhampson@calpoly.edu

Dr. Hampson teaches Elements of Food Processing, an introductory course for non-food science majors, Quality Assurance for the Food Industry, Food Composition Science, and a product development laboratory. He is currently acting as project director for the Cal Poly jam project. These student-produced products are sold in stores throughout San Luis Obispo County. Proceeds from the sales help maintain the fruits and vegetables pilot plant. Dr. Hampson was recently elected to the executive committee of the Monterey Bay Subsection of the Institute of Food Technologists. He was a guest speaker at an Institute of Food Technologists symposium on the Microbiology of Minimally Processed Fruits and Vegetables. Dr. Hampson is working on an air quality project with dairy product technology researchers and investigating the use of ozone as a chlorine replacement for the washing of fruits and vegetables. Specialties: Food Microbiology; Food Safety; Ozone Technology; Biotechnology; Quality Assurance; Food Product Development. 

Susan Hawk, Ph.D.
University of California, Davis
11-201, 756-2278, shawk@calpoly.edu

Dr. Hawk teaches Nutrition, and Clinical Nutrition courses.  Her areas of interest are Dietary Modulation of Breast Cancer: role of vitamin A in cancer progression.  She also does consulting of elderly and chronic care patients.

Hany M. Khalil, Ph.D. 
University of Illinois
24-111, 756-2852, hkhalil@calpoly.edu

Dr. Khalil teaches Food Processing, Food Engineering, Food Packaging, and Statistical Quality Control. His research activities involve utilizing microwave energy in food processing. Dr. Khalil is an active Volunteer Overseas Cooperation Assistance (VOCA) volunteer, and is involved in international developing work. Specialties: International Agricultural Development; Food Processing Using Microwave Energy.

Joseph Montecalvo, Jr., Ph.D. 
University of Rhode Island
24-112, 756-2109, jmonteca@calpoly.edu

Dr. Montecalvo currently teaches Introduction to Food Science, Food Plant Sanitation, Cereal Science and Processing, Food Analysis, and is developing a new course in Food Chemistry. He maintains an active outside funded graduate research program in the areas of cereal chemistry, ozonization of food process wash water and food process waste utilization. Over the past two years, Dr. Montecalvo has served as co-director of the Cal Poly Instructional Technology Center - Center for Technological Innovation Project and was recently inducted into the Cal Poly chapter of Phi Beta Delta, a national honor society. Dr. Montecalvo is also a national committee member for the Institute of Food Technologists Career Guidance Committee and has served as chair of the Junior/Senior National Scholarship Committee. He is also serving on the Technical Advisory Panel of the National Organic Standards Board of the USDA which is currently drafting organic certification standards for food process operations. He is advisor to the Food Science Club. Specialties: Food Plant Sanitation Inspection; Food Chemistry and Biochemistry; General Chemistry; Organic Food Processing Certification; Food Processing Waste Utilization. 

Tom Neuhaus, Ph.D.
Cornell University
24-105A, 756-2240, tneuhaus@calpoly.edu

Dr. Neuhaus teaches Food Science and Nutrition courses, which include Advance Culinary Principles and Practice, and French Food in French.  His areas of interest are Cal Poly Chocolates, Sensory Psychology, Cultural Expectations, and Sustainable Agriculture.

Lisa Nicholson, Ph.D.
University of Southern California
11-208, 756-67383, lmnichol@calpoly.edu

Dr. Nicholson teaches Food and Nutrition courses, as well as Community Nutrition and Nutrition Counseling.  She is interested in the effective communication of healthy lifestyle and nutrition information to a wide variety of people and communities.  She is also a consultant for EOC Head Start in San Luis Obispo.

Shohreh Niku, M.S.
Cal Poly, San Luis Obispo
24-105B, 756-7152, ssniku@calpoly.edu

Ms. Niku teaches Food Processing, Food Technology, Food Laws & Regulations, and Wine Chemistry & Analysis courses.  Her areas of interest are wine chemistry and analysis, baked products, food processing and product developement.

Peggy C. Papathakis
11-250, 756-7205, ppapatha@calpoly.edu