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.

Nutritionist Trish Zecca MS

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.

Nutritionist Joshua Anthony, Ph.D.

Joshua Anthony, Ph.D.

Nutritionist Barbara Winters, Ph.D., RD

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.

Nutritionist Alexandria Blatt, PhD, RD

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.

Nutritionist Anita Shaffer, R.D.

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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