Campbell's Nutrition & Wellness

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 MS

Trish received her bachelor and masters 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. She has more than 18 years of experience in various areas of nutrition, specializing in public health program regulation, nutrition education, training, and communications. At Campbell, Trish is the lead nutritionist for Health and Wellness communications through the campbellwellness.com Web site and at health professional conferences where she promotes the benefits of Campbell’s products across the portfolio.

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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, PhD, RD

Barbara received her BS and PhD 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.

Sanjiv Agarwal, PhD, FACN

Sanjiv has a PhD degree with over 20 years of experience in nutrition in both academia and industry. He has expertise in functional foods, antioxidants and other bioactive plant nutrients, obesity, health claims, and nutrition science and policy. He has published over 60 papers in peer-reviewed journals and books, currently serves on the editorial boards of scientific journals and is a Fellow of the American College of Nutrition. At Campbell, Sanjiv is the lead nutrition scientist for beverages and sauces.