Alex leads Campbell’s Nutrition & Health Sciences and is responsible for translating nutrition trends and the latest scientific research into product opportunities. Her team ensures scientific integrity of health claims and works with marketing and product developers to make products that promote healthier eating.

What I do at Campbell’s: I lead Campbell’s team of nutritionists dedicated to creating delicious, nutritious, and accessible foods for millions across North America. I set and execute Campbell’s enterprise nutrition strategy by ensuring compliance with nutrition policies, translating health trends into actionable insights, and working with other teams to make nutritious foods and beverages. 

What I love about my job: I love being able to influence the nutritional quality of foods enjoyed by millions of Americans, helping them move closer to their health and wellness goals through better everyday choices.  

My favorite Campbell’s product: Prego pasta sauces are essential for getting dinner (and extra veggies) on the table for my family of 4. Whether in a standard pasta dish or in zucchini boats, Prego No Sugar Added is a pantry staple. 

Education and background:  I received my Bachelor’s and PhD degrees in Nutritional Sciences from Penn State, completed a dietetic internship at University Hospitals of Cleveland and earned a Master’s degree in Nutrition from Case Western Reserve University. I bring over 20 years of experience as a registered dietitian, spanning clinical nutrition, academic research, and the food industry.