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Meet Our Nutrition Experts
Our nutrition scientists work closely with research and development experts, consumer researchers and chefs in Campbell´s Culinary & Baking Institute to create foods that support balanced nutrition as part of a total diet and lifestyle approach.
Trish Zecca, M.S.
Trish is Program Manager of Global Nutrition & Health where she manages nutrition operations and communications. She is the lead nutritionist for Soup & Simple Meals and directs communications for campbellnutrition.com, health professional conferences and stakeholder engagement. She received her Bachelor and Master’s degrees in nutrition science from the Pennsylvania State University, and is an active member of the Academy of Nutrition and Dietetics and the American Society for Nutrition. Trish has more than 20 years of experience in various areas of public health and the food industry. Her expertise includes USDA regulation, nutrition education, training, and communications.
Joshua Anthony, Ph.D.
Josh is the Vice President of Global Nutrition and Health at Campbell where he provides expert nutritional science leadership for the development of global health and wellness platforms, research programs, clinical trials, and science-based claims development. Josh has more than 20 years experience in the areas of infant and child nutrition. He is a member of the American Society of Nutrition and the American Physiological Society, where he is the Chair of the Endocrinology and Metabolism Section. Josh earned his B.S degree in Biological Sciences from Carnegie Mellon University; his M.S. degree in Nutritional Sciences from the University of Illinois; his Ph.D. in Physiology from Pennsylvania State University College of Medicine and his M.B.A. degree from Vanderbilt University.
Barbara L. Winters, Ph.D., R.D.
Barbara received her B.S. and Ph.D. in Nutrition Science from the Pennsylvania State University and completed a 2-year post doctorate fellowship at the Deaconess Hospital, Harvard Medical School. She has over 30 years experience as a nutritionist that includes 10 years experience in clinical and basic research as the Director of a Translation Nutrition Program at a non profit research foundation where she leveraged science for health benefits in the preventive health arena as well as served as the National Coordinator for an NIH clinical trial. At Campbell, Barbara is a senior scientist with national and global responsibilities.
Alexandria Hast, Ph.D., R.D.
Alex received her Ph.D. in Nutritional Sciences from the Pennsylvania State University. Her research investigated the effects of protein, energy density, and portion size on satiety and energy intake, and her work has been published in several peer-reviewed journals. She also obtained her Bachelor’s degree from Penn State and completed a combined internship and Master’s degree program at University Hospitals and Case University in Cleveland, Ohio. Alex has several years of experience as a clinical dietitian and is a member of the American Society for Nutrition, the Academy of Nutrition and Dietetics, and the Pennsylvania Dietetic Association. At Campbell, Alex is a Nutrition Analyst responsible for nutrition science communications, claims development and analytics and reporting.
Anita Shaffer, R.D.
Anita has over 25 years of experience as a Registered Dietitian. She received her Bachelor of Nutrition Science degree from Drexel University and completed her clinical dietetics training at the Hospital of the University of Pennsylvania in Philadelphia, PA. Her diverse professional experience in the food service industry includes clinical nutrition practice and management, nutrition education program development, food services systems management, and recipe and menu development for healthcare and school food service operations. At Campbell, Anita is the Senior Nutritionist supporting the North American Food Service Division. She collaborates with the Campbell foodservice team to develop and promote innovative products that provide balanced nutrition for food service operators in the healthcare, school, and restaurant settings.
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