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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 Senior Program Manager of Health Sciences & Regulatory Affairs at the Campbell Soup Company where she leads a team of experienced nutrition and regulatory professionals providing technical guidance for all US Retail Initiatives. She is the internal and external lead for nutrition communications and health professional stakeholder engagement. Trish has more than 20 years of experience in various areas of nutrition and public health and represents Campbell’s and its positions in public and private forums including government, trade associations, and health professional and certifying organizations. Trish also serves on the Board of Trustees for the Produce for Better Health Foundation. 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.
Joshua Anthony, Ph.D.
Josh is the Vice President of Global Nutrition 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.
Christine Pelkman, Ph.D.
Christine is a nutrition program manager at the Campbell Soup Company and is responsible for applying nutrition science to product opportunities that align with consumer needs and business objectives. She is an experienced nutrition scientist with expertise in satiety and food intake control, glycemic responses to carbohydrates and the physiological benefits of dietary fiber. Over the past 20 years she has published results from numerous clinical studies conducted in academic and industry settings and participated in national and international scientific meetings as an organizer and invited speaker. Christine earned B.S. and M.S. degrees at the University of Waterloo (Ontario, Canada) in health sciences and psychology. She completed a PhD in biobehavioral health and postdoctoral training in nutrition at the Pennsylvania State University. She is an active member of the American Society for Nutrition and a fellow of the Obesity Society.
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 Senior Nutritionist responsible for nutrition science communications, research, and claims development and nutrition labeling for the beverage business.
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.
Lindsay Vaughn, RD
Lindsay is a nutrition communications analyst at the Campbell Soup Company where she coordinates health professional and consumer communications. She also works with internal and external partners on retail health and wellness programs. Prior to her role at Campbell, Lindsay worked as an in-store retail dietitian. She received her Bachelors of Science in Nutrition and Dietetics from West Chester University and completed her dietetic internship with Pennsylvania State University.
Jennifer McQuillan, DTR
Jennifer works as Associate Nutrition Analyst within the Regulatory Affairs and Nutrition team at Campbell Soup Company, where she has worked since 2012. She provides nutrition support and collaborates with sales and marketing partners within Foodservice business units. Her responsibilities include establishing product nutrition facts panels, calculating school meal contributions, and recipe analysis. Jennifer has experience in a variety of nutrition-related jobs, including hospital menu management implementation, product nutrition database development and customer service. She received her Bachelor of Science in Food and Nutrition from Saint Elizabeth in Morristown, NJ. Jennifer is a Registered Dietetic Technician.
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