Stephanie works as a Nutrition Scientist to help translate wellness trends into products by guiding nutrition guardrails, supporting innovation, and ensuring health claims are backed by science.

What I do at Campbell’s : I provide nutrition expertise and guidance during product innovation and development so that our brands can make foods that are both tasty and nourishing.

What I love about my job : I love being able to blend creativity and science—whether it’s discovering unique ingredients, brainstorming innovative product ideas, or diving into research to substantiate health claims. 

My favorite Campbell’s product : Rao’s Pasta Sauces are a go-to in my house for getting a quick and delicious meal on the table. I also love the Snack Factory Everything Pretzel Crisps since they’re the perfect dip pairing and add an extra crunch when crumbled on salads.

Education and background : I received my Bachelor of Science in Dietetics at Michigan State University, completed my dietetic internship at Cedar Crest College and received my Master of Public Health from Benedictine University. Prior to joining Campbell, I worked in various capacities promoting health and wellness in retail establishments.